Grilled Avocado with Scallop, Rocoto Aioli, Crispy Quinoa, Tobiko

Smoky grilled avocado halves topped with spicy rocoto aioli scallop mix, crispy quinoa, and bursts of tobiko make for an elegant, layered appetizer.

Why You'll Love Grilled Avocado with Scallop, Rocoto Aioli, Crispy Quinoa, Tobiko

The quinoa bakes until crispy after cooking, the diced scallops get mixed with rocoto and Kewpie mayo, and the avocado gets seared cut-side down on a hot griddle until charred and warm. Everything gets layered together right before serving so the textures stay distinct.

Tips and Tricks

• Dry quinoa thoroughly before baking to ensure maximum crispiness.
• Adjust rocoto heat to taste. Start small if you're sensitive.
• Use a well-oiled griddle to prevent avocado from sticking and tearing.

Variations

• Swap scallops for finely diced cooked shrimp or crab meat.
• Add chopped fresh herbs like chives or cilantro to the scallop mix.
• Use sriracha mayo instead of rocoto for a different spicy twist.

Substitutions

• Regular mayonnaise can replace kewpie, but mayo flavor will be less sweet and tangy.
• If unavailable, tobiko can be replaced with masago or small fish roe.
• Use grapeseed oil or avocado oil instead of olive oil for grilling.

Best served with

• Light, crisp white wine (e.g., Sauvignon Blanc)
• Asian-style cucumber salad
• Steamed jasmine rice
• Chilled sake or sparkling water with citrus

How to Store Leftovers

• Store scallop mixture and crispy quinoa separately in airtight containers in the fridge up to 1 day. Reheat avocado briefly on the griddle or serve cold.

Common Questions

Grilled Avocado with Scallop, Rocoto Aioli, Crispy Quinoa, Tobiko

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Smoky grilled avocado halves topped with spicy rocoto aioli scallop mix, crispy quinoa, and bursts of tobiko make for an elegant, layered appetizer.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 2

Course: Appetizer, Seafood

Cuisine: Asian-Fusion, Modern American

Calories: 478

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 large or 3 medium scallops small diced
• ¼ teaspoon rocoto pepper powder or paste
• 3 tablespoon kewpie mayonnaise
• ¼ cup quinoa
• 1 avocado halved and peeled
• 2 tablespoon tobiko
• Olive oil for grilling
• Flaky salt to taste

Equipment

• Cast iron griddle or heavy skillet
• Baking sheet lined with parchment
• Saucepan

Method

 

Prepare Crispy Quinoa

1. Rinse quinoa and cook in simmering water until water is absorbed (per package instructions).
2. Spread cooked quinoa thinly on a parchment-lined baking sheet. Air dry 10 minutes.
3. Bake in preheated 375°F oven until golden and crispy, about 25 minutes. Remove and cool.

Make Scallop Mixture

1. In a bowl, combine diced scallops, rocoto, kewpie mayonnaise, and 1 teaspoon tobiko. Mix gently.

Grill Avocado

1. Heat cast iron griddle over medium-high heat. Drizzle avocado halves with olive oil.
2. Sear avocado cut side down until lightly charred and warmed through.

Assemble & Serve

1. Place avocado halves on plate. Spoon scallop mixture onto each half.
2. Sprinkle with crispy quinoa and a dollop of tobiko.
3. Finish with flaky salt and serve immediately.

Nutrition

Calories: 478kcalCarbohydrates: 44gProtein: 10gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gSodium: 16mgPotassium: 1214mgFiber: 16gSugar: 1gVitamin A: 299IUVitamin C: 20mgCalcium: 44mgIron: 3mg

Notes

Storage: This is a make-and-eat-now dish, the raw scallop mixture and grilled avocado don't hold well once assembled. You can crisp the quinoa a day or two ahead and keep it in an airtight container at room temperature. Dice the scallops and mix the aioli just before serving.

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