Grilled Scallop Yakitori
with Wasabi-Avocado Dip
Serves 4
1 tablespoon minced shallots
2 ripe avocados
1 tablespoon wasabi paste
Juice and zest of 1 lemon
10 large day boat scallops, cut into 2 coins each, foot removed
1 bunch scallions, cut into 1 1/2-inch batons
Togarashi for garnish
Black sesame seeds for garnish
Kosher salt and freshly ground black pepper
Cooking spray
10 six-inch satay skewers, soaked
Prepare a clean, hot grill, sprayed slick. In a food processor, combine the
shallots, avocados, wasabi, lemon juice and zest and season. Puree smooth, check
for flavor, and set aside. Prepare the satay by starting with a scallion, then
scallop coin, then scallion. Repeat with remaining ingredients. Season with salt
and togarashi and grill about 1 minute per side. Garnish yakitori with black
sesame seeds. To serve, arrange skewers in satay plate and serve with wasabi-avocado
dip.
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Wine Notes:
Setsugetsu Sake
A rich and full sake with a nice saline quality. This pairs very
nicely with the Scallop Yakitori and guest Jasper White's Kobe Beef and
Lobster Tail recipe.
2001 J Vintage Brut
A blend of Chardonnay and Pinot Noir with a touch of Pinot Meunier,
produced 100% from the Russian River Valley. Aromas of citrus, pear and
honeysuckle with a slight nuttiness, creating a nice balance. Pear and
citrus are echoed in flavor, with a spicy hint of gingersnap. Great for
light brunches or elegant dinners, like the Flashed Salmon with Wasabi and
Avocado and the Ahi Tuna Dome.
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>>This recipe appears in
Episode #518.
>>Click here for a printer
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price: $8.99