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Avocado and Scallops Hors D'oeuvres with Sudachi and Soy Sauce

Avocado and Scallops Hors D'oeuvres with Sudachi and Soy Sauce

Seafood goes amazingly well with sudachi and soy sauce.

Ingredients: 2 servings

Scallops (or white fish or salmon)
4
Avocado (ripe)
1/2
Sudachi juice
1 teaspoon (to prepare the scallops and avocado)
● Extra virgin olive oil
1 1/2 teaspoon
● Soy sauce
1 1/2 teaspoon
● Balsamic vinegar
1/2 teaspoon
● Sudachi juice
1/2 teaspoon
● Honey
1/2 teaspoon
● Wasabi paste
2-3 cm (1-1 1/2 teaspoons)

Steps

1. Sprinkle a little salt (unlisted) on the scallops and let sit for 30 minutes. Combine all ● ingredients to make the sauce.
2. Pat dry the scallops and slice into halves. Sprinkle with the sudachi juice and let sit for a minimum of 30 minutes.
3. Slice the avocado and sprinkle the sudachi juice. Dish up the scallops and avocado, and serve with the sauce.

Story Behind this Recipe

Sudachi is a specialty of Tokushima, which is where I live.
Sudachi and soy sauce is usually served with sashimi, but this time, I transformed it into a sauce for Western hors d'oeuvres.