Grilled Scallops with Yuzu Kosho Vinaigrette

By cprzybyl

Ingredients

• 3 tbsp. extra-virgin olive oil
• 2 tbsp. yuzu juice
• 1 tbsp. minced scallion (white part only)
• 1 tbsp. red yuzu kosho
• 2 tsp. soy sauce
• 16 large scallops
• 1 tbsp. minced flat-leaf parsley leaves
• Kosher salt, to taste

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Combine oil, yuzu juice, scallions, yuzu kosho, and soy sauce in a bowl and mix well. Put scallops into a small bowl and pour 1/3 of yuzu vinaigrette over scallops; toss to combine. Heat a gas grill to medium-high or build a medium-hot fire in a charcoal grill. Alternatively, heat a cast-iron skillet over medium-high heat. Grill scallops, turning once, until golden brown and just cooked through, about 4 minutes. Transfer scallops to 4 warm serving plates and drizzle remaining yuzu vinaigrette over scallops. Garnish with parsley, season lightly with salt, and serve hot.