Bay Scallops and Avocado with miso dressing

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

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

Asia
Americas
Japan
United States
Main course
California
Gluten-free

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.