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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
Total Time 45 minutes
Course: Appetizer, Seafood
Cuisine: Asian-Fusion, Modern American
Calories: 478
Ingredients Equipment Method Nutrition

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.
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

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