Sauteed Scallops with Cucumber and Kiwi

• 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.
2. Heat but do not bring to a boil.
3. For variation, feel free to add orange juice, lemon or lime juice.
4. Before cooking, place scallops in salted ice water to renew; pat dry.
5. Season with Sichimi and saute.
6. Place scallops on a plate with the kiwi, cucumbers and the sauce.

soy sauce, rice wine vinegar, bonito stock, salt, sugar, scallops, sichimi, fruit, cucumber, tosazu

Taken from www.foodnetwork.com/recipes/sauteed-scallops-with-cucumber-and-kiwi-recipe.html (may not work)