Flavors and cuisines coalesce in this nuanced seafood dish. “Scallops are great for accentuating the ingredients they are paired with, so that was a natural choice for me,” says Chef Kevin Ripley. The scallops are seared in avocado oil and then basted in Kikkoman® Sushi Sauce. Two more Kikkoman® products, kotteri mirin and rice vinegar, are combined with orange and lime juices, bringing bright flavor to a bed of couscous that’s studded with spinach, sun-dried tomatoes, fennel fronds and diced green apple. “The dish is very well-balanced,” he says. “The sweetness of the scallops is a perfect pairing with the acid from the apples and the mirin.”
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
