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Rubaiyat Release Day

Miso-Grilled Sea Scallops With Avocado & Togarashi Spice

Serves 8
Cakebread Cellars Culinary Team
Pairs well with:
Chardonnay, Napa Valley

This was a hit at the 2018 Rubaiyat Release Day! Also pairs well with our Chardonnay Napa Valley


4 T. white miso
1 T. sake
1 T. mirin
1 tsp. fresh ginger, grated
2 cloves garlic, grated
2 T. vegetable oil
2 tsp. soy sauce
2 lb. sea scallops, cleaned
16 bamboo skewers, soaked in water overnight

4-6 avocados, cut in into 1-inch dice
2 T. rice vinegar
1 T. lemon juice
1 T. soy sauce
1tsp. sesame oil
½ tsp. sea salt
pinch nori furikake
pinch shichimi togarashi


Combine the first seven ingredients in a small stainless steel bowl and whisk together to blend. Add the scallops to the bowl and gently toss with the miso marinade to evenly coat. Thread 2 to 3 scallops onto a pair of parallel bamboo skewers.

Place the diced avocado in a large bowl. In a separate bowl combine the vinegar, juice, soy and whisk in the oil. Spoon over the avocado, and season with salt, furikake and a pinch of togarashi. Divide among 8 plates.

Grill the scallops over medium-high heat for approximately 2-3 minutes and then turn the scallops over and cook another 1-2 minutes. Remove from the grill and place alongside the avocado.

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