Lemongrass Court Bouillon (recipe follows)

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Poached Scallops and Prawns (recipe follows)

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Scallion Rice Noodles (recipe follows)

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Salad Marinade (recipe follows)

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3 each small pomelo (substitution, 2 red grapefruit for each pomelo)

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3 large Fresh California Avocado*

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3/4 cup mint leaves, chiffonade

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As needed As needed scallion oil for garnish

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As needed Optional garnishes of crushed dry peanuts, fried shallots, sriracha hot sauce

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10 stalks lemongrass, older leaves removed, crushed or "spanked"

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8 inches ginger, washed, sliced into

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8 tsp. kosher salt

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4 qt. water

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1 1/2 cups sea scallops

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3 lb. medium to large prawns, peeled and deveined

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3 Tbsp. kosher salt

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10 1/4 oz. dry rice noodles, (mai fun)

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4 cups scallions, washed and chopped

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3/4 cup vegetable oil

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2 tsp. kosher salt

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10 Tbsp. sugar

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6 Tbsp. water

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2/3 fish sauce

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1 cup lime or lemon juice

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2 each large garlic cloves

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3 each bird's eye or Thai chilie, seeded and minced

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1/4 cup Thai basil, chiffonade

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1/4 Ram Rau (laksa leaves), chiffonade (chopped sprigs of fennel fronds may be substituted if Ram Rau is not available)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.