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Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, avocado and scallops hors d'oeuvres with sudachi and soy sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Avocado and Scallops Hors D'oeuvres with Sudachi and Soy Sauce is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Avocado and Scallops Hors D'oeuvres with Sudachi and Soy Sauce is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook avocado and scallops hors d'oeuvres with sudachi and soy sauce using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Avocado and Scallops Hors D'oeuvres with Sudachi and Soy Sauce:
- Take 4 Scallops (or white fish or salmon)
- Take 1/2 Avocado (ripe)
- Take 1 tsp Sudachi juice
- Make ready 1 1/2 tsp ● Extra virgin olive oil
- Take 1 1/2 tsp ● Soy sauce
- Get 1/2 tsp ● Balsamic vinegar
- Get 1/2 tsp ● Sudachi juice
- Make ready 1/2 tsp ● Honey
- Prepare 3 cm ● Wasabi paste
Steps to make Avocado and Scallops Hors D'oeuvres with Sudachi and Soy Sauce:
- Sprinkle a little salt (unlisted) on the scallops and let sit for 30 minutes. Combine all ● ingredients to make the sauce.
- Pat dry the scallops and slice into halves. Sprinkle with the sudachi juice and let sit for a minimum of 30 minutes.
- Slice the avocado and sprinkle the sudachi juice. Dish up the scallops and avocado, and serve with the sauce.
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So that’s going to wrap it up for this special food avocado and scallops hors d'oeuvres with sudachi and soy sauce recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
