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

Name: Avocado and Scallops Hors D'oeuvres with Sudachi and Soy Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 4 Scallops (or white fish or salmon); 1/2 Avocado (ripe); 1 tsp Sudachi juice; 1 1/2 tsp ● Extra virgin olive oil; 1 1/2 tsp ● Soy sauce; 1/2 tsp ● Balsamic vinegar; 1/2 tsp ● Sudachi juice; 1/2 tsp ● Honey; 3 cm ● Wasabi paste

cookpad.japan @cookpad_jp

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.

The scallops are tasty as they are, but I think you can even improve their flavors if you scatter on some salt to get rid of any fishy odor and also sprinkle on some sudachi sauce. Recipe by happy sky

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

2 servings

4Scallops (or white fish or salmon)
1/2Avocado (ripe)
1 tspSudachi juice
1 1/2 tsp● Extra virgin olive oil
1 1/2 tsp● Soy sauce
1/2 tsp● Balsamic vinegar
1/2 tsp● Sudachi juice
1/2 tsp● Honey
3cm ● Wasabi paste

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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.