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Crispy Sea Scallops with Barbecue Eel Rice, Avocado Smash and Sour Cherry Kabayaki

Chiba Bar


Chiba Bar's Crispy Sea Scallops With Barbecue Eel Rice, Avocado Smash and Sour Cherry Kabayaki. - BRIENNE BOORTZ
  • Brienne Boortz
  • Chiba Bar's Crispy Sea Scallops With Barbecue Eel Rice, Avocado Smash and Sour Cherry Kabayaki.


For scallops:
Peanut oil (or other neutral-flavored oil)
for deep frying
1 c. white rice flour
1/2 tsp. salt
1/4 tsp. baking soda
1 egg yolk
3/4 c. carbonated water
16 U20 grade scallops, side muscle removed

For sour cherry kabayaki:
11/2 c. kabayaki sauce or unagi/eel sauce
1/2 c. sour cherry syrup

For eel rice:
½ c. prepared barbecue freshwater eel (unagi), small dice
2 c. rice, cooked (we prefer short-grain sushi rice)
1 tsp. light soy sauce
¼ c. scallions, sliced thin, green and white parts

For avocado smash:
1 avocado, pitted and peeled
¼ c. cilantro, chopped, stems removed
1 tbsp. lemon juice
Pinch of sea salt
Location Details Chiba Bar
19 E. Kiowa St.
Colorado Springs, CO


For scallops:
Heat oil to 350 degrees. In a bowl, combine flour, salt, baking soda, egg yolk and carbonated water to make a tempura batter. Pat scallops dry, then coat in batter and fry until golden brown, about 3 minutes.

For sour cherry kabayaki:
Combine kabayaki sauce with sour cherry syrup.

For eel rice:
Preheat oven to 350 degrees. Bake eel for 8 minutes. Fold into rice with soy sauce. Top with scallions.

For avocado smash:

In a bowl, mash all ingredients together until it’s a light, chunky consistency.

To assemble:
Arrange 1/4 c. rice on a plate, then top with 2 fried scallops. Drizzle sour cherry kabayaki over the plate and serve with a dollop of avocado smash. Makes 8 portions.


The kabayaki sauce, sour cherry syrup and prepared unagi are available at any Asian supermarket in the area, like Asian Pacific Market. We recommend serving with Chiba Bar’s signature Neuromancer cocktail: 21/2 oz. cognac stirred with 3/4 oz. Cointreau, 3/4 oz. Suze and ice, strained and served in a chilled martini glass with an absinthe rinse.

— Submitted by Chiba Bar owner Michael Carsten

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