Cooking Steps

1. Coat pan with olive oil and heat. Add manila clams and black mussels, and sautee until shells open.
2. Add garlic, shallots, white wine, salt and pepper. Stir and let simmer. Next, season shrimp, calamari, and scallops with salt and pepper. 
3. Coat grill pan with olive oil. Place seafood mixture on grill pan. Flip from side to side until done.
4. In hot pot, add olive oil, sweet corn, beans, salt, scallions and parsley. Cook. Pour into large mixing bowl. In the same mixing bowl, add olive oil, lemon juice, and sliced avocados. Mix evenly. Put portion of mixture onto a serving dish.
5. Add the clams, muscles, shrimps, and calamari on top. Pour the remaining pan sauce from the clam and muscle mixture into a bowl. Squeeze in lemon juice, olive oil, salt, pepper, garlic, shallots, scallions, and parsley.
6. Mix together as dressing and pour over serving dish containing seafood salad.