Rice Crackers with Avocado and Scallops

A perfect hors-d’oeuvres, rice crackers are topped with pureed avocado and sea scallops.

5 minutes
10 minutes
4 servings
Print Recipe
Rice Crackers with Avocado and Scallops
A perfect hors-d’oeuvres, rice crackers are topped with pureed avocado and sea scallops.
Course Appetizer
Cuisine Japanese
Prep Time 5 minutes
Cook Time 10 minutes
Servings
(makes 32)
Course Appetizer
Cuisine Japanese
Prep Time 5 minutes
Cook Time 10 minutes
Servings
(makes 32)
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
  1. 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.
  2. Whisk together shallot, KA–ME Sweet Chili Sauce and soy sauce until well combined. Set this glaze aside.
  3. 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.
  4. 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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Included Products

Szechuan Sauce
Wide Lo Mein Noodles
Hot Chili Oil