Sushi Dipping Sauces
OKAMI5
HOT-N-SPICY SAUCE
1/4 cup mayonnaise
2 tablespoons distilled white vinegar
2 tablespoons soy sauce
3 tablespoons sugar
2 teaspoons chili sauce
2 teaspoons Dijon mustard
2 teaspoons chopped green onion
1. Combine all ingredients and blend well.
2. Pour over or use as a dip with your favorite Okami* sushi.
Makes 6-8 servings.
SWEET SUSHI SAUCE
1/4 cup ketchup
2 tablespoons sugar
2 tablespoons distilled white vinegar
1 tablespoon soy sauce
1/4 cup mayonnaise
2 tablespoons pineapple or orange juice
1. Combine all ingredients and blend well.
2. Pour over or use as a dip with your favorite Okami* sushi.
Makes 6-8 servings.
Brands may vary by region; substitute a similar product.
Citrus-Glazed Seared Scallops
SEALD SWEET5
1 1/2 pounds sea scallops
4 tablespoons peanut oil, divided
1 teaspoon freshly ground pepper
Salt
2 garlic cloves, finely chopped
Juice of 3 Seald Sweet* oranges (1/2 cup)
Juice of 3 Seald Sweet* lemons (1/4 cup)
1 tablespoon soy sauce
1/2 teaspoon grated Seald Sweet* orange peel
1. Rinse scallops thoroughly and pat dry with paper towels.
2. Heat 3 tablespoons oil in a large skillet over high heat.
3. Sprinkle scallops with pepper and salt to taste. Add scallops to the skillet
in a single layer and sauté until browned on the outside and just opaque
in the center, about 2 minutes per side. Transfer scallops to a plate. Leave
drippings in the pan.
4. Add garlic and remaining oil to the skillet and stir for 30 seconds. Add
orange and lemon juice, soy sauce and grated orange peel. Boil, stirring
frequently, until the sauce thickens to a syrup, about 2 minutes.
5. Pour the sauce over the scallops and serve. Makes 4 servings.
Brands may vary by region; substitute a similar product.
