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Scallops with Avocado (Hotate)

January 23, 2012

My mom bought me these beautiful scallops over the weekend. She suggested I cook them with avocados in the frying pan. Coincidentally, avocados are now going down in price, which is great news for me. Fish and avocados taste wonderful together, so there is no reason that the scallop with its buttery richness would not mingle with the smooth and buttery avocado. If you’re looking for a side dish that can be prepared in very little time, look no further than scallops. It’s an elegant dish, even in its simplicity.

Scallops with Avocado

In this dish, we’ll complement the scallops with the richness of avocados. Pan-frying cooks the scallops quickly, which is essential to preserving their delicate texture, and the seasonings are kept simple with soy sauce, salt, pepper and butter. This dish would be best served as a side dish, with plain, boiled rice.

Scallops with Avocado (Hotate)

Serves 4 as a side dish

1 medium avocado (6 ounces), cut in 1 inch pieces

½ pound fresh small scallops

1 tablespoon flour

1/8 teaspoon salt

1/8 teaspoon pepper

1 teaspoon oil

1 teaspoon soy sauce

1 tablespoon butter

1. Place avocados  in a bowl ready to use.

2. Put  scallops in a sieve or colander and wash them with running water for about 10 seconds; dry them off with paper towels.  Sprinkle scallops with flour; shake off excess.

3. Heat oil in a large 10 or 12-inch frying pan over medium heat for 3 minutes. Add the scallops to the pan making sure not crowd them. Leave the scallops undisturbed in the pan for 2-3 minutes, or until the bottoms are golden brown. Turn the scallops over with a spatula; immediately sprinkle salt and pepper and continue to cook for 30 seconds. Add the soy sauce and stir the scallops gently to coat. Let the scallops cook with the soy sauce for 1 more minute; then add the avocados. Stir the avocados and scallops gently, until heated through for 1 more minute. Add the butter to the pan, gently stir to coat everything, and turn off heat. Serve hot.

Fresh, raw scallops

We chose small scallops from the seafood market; they are glistening, white and very fresh.

Ingredients needed for scallops with avocado

Ingredients needed: scallops, avocado, oil, butter, salt, pepper, soy sauce and flour (not pictured)

Slice avocado in sections

Cut avocado in a cross-hatch pattern in its own skin, being careful not to slice all the way through the skin. Choose avocados that are ripe, but not very soft.

Scoop avocado with spoon

Scoop out the avocado pieces with a large spoon.

Put scallops in sieve

Put scallops in sieve to prepare for washing.

Wash scallops with water

Wash scallops with running water for about 10 seconds.

Place scallops on paper towels and dry them off

Dry off scallops with a paper towel.

Next we’re going to lightly coat them with flour:

Sprinkle with flour

Sprinkle 1 tablespoon of flour over the scallops and use your hands to gently coat the scallops. The flour aids in the browning of the scallops.

Shake off excess flour

Raw scallops are washed, dried and floured.

Put oil in the pan

Heat oil in pan over medium-high heat for 3 minutes.

Place scallops in hot pan

Place scallops in hot pan. I find it easiest to use my hands.

Leave some space between the scallops

Leave some space between the scallops. I used a 12-inch pan, but a 10-inch pan would work well too. Leave the scallops undisturbed so the bottoms get brown, about 2-3 minutes.

Check to see they are brown

Turn scallops over when they turn golden brown. I seasoned them at this point, with salt and pepper.

Add soy sauce

Add the soy sauce next.

Gently stir scallops

Gently stir the scallops with soy sauce for 1 minute.

Add avocado

Add the avocado.

Scallops with avocado is almost done

Gently stir in the avocados until heated through, about 1 minute.

Add butter

At the very end of cooking, add the butter, and give one last stir to coat. Turn off heat. Serve hot.

Hotate served with rice

Scallops and avocado can be served over rice with a side of sliced cabbage


From → Recipes, Seafood

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