Sauteed Scallops with Cucumber and Kiwi

Yield:
1 serving as a main, 2 serving
Ingredients
  • Tosazu:
  • 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

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.


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