Sauteed Scallops with Cucumber and Kiwi

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  • Yield: 1 serving as a main, 2 serving
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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


  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.