| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
(makes 32)
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Ingredients
- 4 ripe Haas avocado
- 3 tbsp KA•ME® Rice Vinegar
- 1 tsp wasabi paste
- salt
- black pepper
- 1 small shallot , peeled and minced (about 1 tablespoon)
- 2 tbsp KA•ME® Sweet Chili Sauce
- 2 tbsp soy sauce
- 2 tbsp KA•ME® Stir-Fry Oil
- 8 sea scallops , sliced sideways
- 1 KA•ME® Rice Crackers (sesame, seaweed, or plain)
- 1/2 cup pickled sliced ginger , drained
Instructions
- Mash avocados with fork. Stir in KA•ME Rice Vinegar and wasabi; season with salt and pepper to taste. Cover tightly with plastic wrap to avoid discoloration.
- Whisk together shallot, KA•ME Sweet Chili Sauce and soy sauce until well combined. Set this glaze aside.
- Heat KA•ME Stir-Fry 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.
- To assemble, top KA•ME Rice Cracker with a heaping tsp avocado mix. Place one piece of scallop on top, brush with soy glaze, and garnish with a slice or two of pickled ginger.
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