Grilled Scallops With Yuzu Kosho Vinaigrette
- 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
- INSTRUCTIONS
- 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.
- Pairing Note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan's Yamagata prefecture stands up to yuzu kosho's spice.
ingredients, extravirgin olive oil, yuzu juice, scallion, red yuzu, soy sauce, scallops, flatleaf, kosher salt
Taken from www.epicurious.com/recipes/member/views/grilled-scallops-with-yuzu-kosho-vinaigrette-52694761 (may not work)