Name: Bay Scallops and Avocado with miso dressing
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 4 tablespoons (60 ml) mayonnaise, preferably Japanese Kewpie-style; 2 small green onions, sliced thinly on the bias; 3 tablespoons cilantro leaves; 1 teaspoon sesame seeds, toasted; 1 firm-ripe avocado, pitted, peeled, and cut into ½-inch (12-mm) cubes; 1 tablespoon sugar; 1 pound (455 g) sashimi-grade bay scallops; 2 tablespoons dashi or chicken stock; 2 tablespoons white shiro miso

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This is a typical Japanese izakaya (bar food) recipe. Be sure to use very fresh or deep frozen and thawed bay scallops.

Ingredients

4 tablespoons (60 ml) mayonnaise, preferably Japanese Kewpie-style
2 tablespoons

Method

In a large bowl, stir together the mayonnaise, miso, dashi, and sugar until smooth. Taste and adjust the flavor to your liking. Add the scallops, avocado, and green onion and toss gently to coat evenly. Divide the mixture between small plates and garnish with the cilantro and sesame seeds. Serve immediately.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Bay Scallops and Avocado with miso dressing

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of