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Close-up of a grilled avocado half filled with diced raw seafood, topped with black caviar and sprinkled with cooked quinoa.

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
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: Asian-Fusion, Modern American
Ingredients Equipment Method Notes

Ingredients
  

  • 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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing.
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.

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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