Instructions: Combine wine and water in 4-quart saucepan. Heat to boil and reduce heat to low.

Add scallops and shrimp. Stir gently and simmer just until cooked through, about 4 minutes. Drain and cool slightly.

Place scallops, shrimp, crab meat, and cucumber in large bowl and toss gently.

Place remaining ingredients except avocados in small bowl and mix well. Spoon over seafood and toss lightly. Cover and refrigerate to chill.

When ready to serve, cut avocados in half lengthwise and remove pits. Spoon seafood salad into each avocado half.

This recipe yields 8 servings, 1/2 filled avocado each.

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