Bay Scallops and Avocado with miso dressing from The Hog Island Book of Fish & Seafood: Culinary Tre
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 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
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