2 Japanese Dishes You Should Try Today

Grilled Scallops with Yuzu Kosho Vinaigrette

Red yuzu kosho makes a tart and spicy sauce for grilled scallops. Enjoy!

Serves: 4
Ingredients
3 Tablespoons Extra-virgin olive oil
2 Tablespoons Yuzu juice
1 Tablespoon (tbsp) Scallion (Minced, white part only)
1 Tablespoon (tbsp) Red yuzu kosho
2 Teaspoon (tsp) Soy sauce
16 Large Scallops
1 Tablespoon (tbsp) Flat-leaf parsley leaves (Minced)
Kosher Salt (To taste)
Preparation
Combine oil, yuzu juice, scallions, yuzu kosho, and soy sauce in a bowl and mix well.
Put scallops into a small bowl and pour ⅓ 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.