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.
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.
Recipe courtesy of Aspen Culinary Cooking School, Colorado