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1
If you use conch, cut off hard narrow end, and discard or grind it for conch cakes or chowder.
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2
Slice meat in thirds on the bias, and pound each piece flat between sheets of waxed paper with a meat mallet.
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3
For calamari, remove tentacles, and discard or reserve to deep-fry.
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4
Cut bodies in half lengthwise, and lightly score surface in crisscross pattern with sharp knife.
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5
In a medium bowl combine 1/4 cup lime juice, 2 tablespoons olive oil, wine, half the onion, thyme and salt and pepper.
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6
Add conch or calamari.
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7
Marinate 30 minutes.
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8
Heat grill or stove-top grill pan.
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9
Grill conch or calamari about 20 seconds on each side, until lightly seared.
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10
Set aside on a plate, 20 to 30 minutes.
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11
Mince, and place in bowl with any juices from seafood.
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12
Add bell pepper, tomato, jalapenos, olives, scallions, cilantro and remaining red onion.
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13
Mix.
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14
Dish can be prepared up to this point, covered, and refrigerated.
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15
Lightly beat 1/4 cup lime juice and 2 tablespoons olive oil together, and add to seafood.
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16
Fold all ingredients together.
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17
Season to taste with salt and pepper.
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18
Set aside at room temperature until ready to serve, no more than 30 minutes.
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19
Halve and pit avocado.
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20
Remove flesh, chop, and place in food processor or blender with remaining tablespoon lime juice.
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21
Process until smooth, scraping sides of container from time to time.
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22
With machine running, drizzle in remaining 3 tablespoons olive oil.
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23
Scrape container, and process briefly until well blended.
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24
With food processor, mixture may look slightly separated: if so, transfer to a bowl, and beat vigorously with a small whisk about 30 seconds or until mixture is smooth.
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25
If you use a blender, you may have to scrape container more often, but mixture will emulsify better.
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26
Season to taste with salt.
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27
If not for immediate use, cover and refrigerate up to 1 hour.
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28
If mixture starts to separate, whisk again before serving.
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29
Place a lettuce leaf in each of 6 martini glasses or wine goblets.
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30
Spoon in conch or calamari mixture.
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31
Top each with dollop of avocado butter and serve.
