Sauteed Scallops with Cucumber and Kiwi |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoons soy sauce |
2 tablespoons rice wine vinegar |
1 1/2 tablespoons bonito stock |
1/2 teaspoon salt |
1/2 teaspoon sugar |
4 large scallops |
sichimi (japanese red pepper blend) |
2 kiwi fruit, peeled and mashed |
1/2 cucumber, sliced thin |
1/8 cup tosazu, recipe above |
Directions:
1. Combine sauce ingredients in a saucepan. Heat but do not bring to a boil. For variation, feel free to add orange juice, lemon or lime juice.
2. Before cooking, place scallops in salted ice water to renew; pat dry. Season with Sichimi and saute. Place scallops on a plate with the kiwi, cucumbers and the sauce.
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