Skip to main content

Seared Scallops with Avocado and Daikon

5.0

(1)

Image may contain Food Dish Meal Confectionery Sweets Platter and Plant
Seared Scallops with Avocado and DaikonChristopher Baker

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

Read More
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.