While living in California, there is a small city called Arcadia that had this little Japanese restaurant / Sushi bar. I was introduced to Dynamite there many many years ago. Sammysan used to bake it in a gorgeous Abalone shell and his wonderful wife Rajean would garnish and serve it to us. What a treat! Also in its uniqueness, it did have Hass avocado and giant clam mixed in. So, drawing inspiration from Sam and Rajean I came up with as similar a recipe as I could. Alone this makes an amazing appetizer but paired with white steamed rice makes a very nice entrée. We hope you enjoy it!
Seafood Dynamite
Well the name says it all...Dynamite! When you combine Shrimp, Scallops and mussels into a baked dish well it is sure to be Dyn-O-Mite like JJ Walker used to say on Good times! Anyways This baked dish gets its creaminess from the baked avocado and mayonnaise. It has a snap from the masago and green onions but its kick comes from the cholula, lime juice and cracked pepper. The finishing touches of eel sauce and masago as well as the green onion make this dish eye candy. All in all combined this dish is so...Well DYN-O-MITE!
Ingredients
- Dynamite:
- 8 Large shrimp (cut into 4 portions each)
- 8 Scallops (cut into 4 portions each)
- 8 Mussels (deshelled, debearded and left whole)
- ½ Cup of mushrooms (thinly sliced)
- 1 Hass avocado (peeled, pitted and diced.)
- 1/3 Cup Green onion (thinly sliced)
- 1 Tbsps. Masago Roe
- 1 cup Mayonnaise (use Kewpie if you can find it.)
- 1 tsp. Lime juice
- 1 tsp. Cholula
- ½ tsp. Cracked Black Pepper
- Garnish with:
- Masago
- Green onions
- Eel sauce
Instructions
- Gather your ingredients
- Preheat the oven to 400 degrees.
- Using a very sharp knife and a cutting board let’s Get all your ingredients ready.
- First cut your shrimp in 4 pcs each. Place in the bowl. Important to keep all your ingredients about the same size so they bake evenly!!
- Next cut your Scallops in four pcs. Place in the same bowl.
- Clean your mussels and place in the bowl.
- Add your thinly sliced mushrooms, green onions, and avocados to the same bowl. Set aside.
- Now in a small bowl, let’s make the dynamite sauce. Place your mayonnaise, Cholula, Ponzu, pepper and masago.
- Combine well and pour over your large bowl of seafood and vegetable ingredients.
- Gently fold in the Dynamite sauce into your ingredients. (as to not break up the avocados.)
- Place into your oven proof baking dish, in our case 2 coquettes and a baking dish.
- Then place on top of a parchment lined sheet pan to save from any spillover messes.
- Bake for 25 to 30 minutes or until golden brown and bubbly.
- Remove from the oven. It is now time to service.
- Garnish with Masago, Green Onion and eel sauce. Enjoy!
