Recipe courtesy of Aspen Culinary Cooking School

Sauteed Scallops with Cucumber and Kiwi

Name: Sauteed Scallops with Cucumber and Kiwi
Yield: 1 serving as a main, 2 serving
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

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Yield: 1 serving as a main, 2 serving

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

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, Aspen, CO

Show: The Best Of

Episode: Cooking Schools

Sauteed Scallops with Cucumber and Kiwi

Ingredients

Directions

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