Rice Crackers with Avocado and Scallops

A perfect hors-d’oeuvres, rice crackers are topped with pureed avocado and sea scallops.

Serves: 16 (Makes 32 pieces)
Origin: Japanese-influenced, fusion

Product


Ingredients

  • 4 ripe Haas avocado, peeled and pitted
  • 3 Tbsp KA-ME Rice Vinegar
  • 1 tsp wasabi paste
  • Salt and pepper
  • 1 small shallot, peeled and minced (about 1 tablespoon)
  • 2 Tbsp KA-ME Sweet Chili Sauce
  • 2 Tbsp KA-ME Soy Sauce
  • 2 Tbsp KA-ME Cooking Oil
  • 8 sea scallops, sliced sideways
  • 1 pkg. KA-ME Rice Crackers (sesame, seaweed, or plain)
  • 1/2 cup pickled sliced ginger, drained

Directions

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  1. Mash avocados with fork. Stir in rice vinegar and wasabi, season with salt and pepper to taste. Cover tightly with plastic wrap to avoid discoloration.
  2. Whisk together shallot, sweet chili sauce and soy sauce until well combined. Set this glaze aside.
  3. Heat oil in large skillet over high heat. Add scallops and pan-fry until golden crisp, about 1 minute per side. Drain on a paper-towel-lined plate. Cut each piece into half-moons.
  4. To assemble, top rice cracker with a heaping teaspoon avocado mix. Place one piece of scallop on top, brush with soy glaze, and garnish with a slice or two of pickled ginger.