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.