Grilled Scallops

• 1/2 cup Yozu Kosho Marinade
• 20 sea scallops (about 1 1/2 pounds)
• 2 tablespoons red yuzu kosho
• 2 tablespoons soy sauce
• 1/2 cup olive oil

1. Whisk together the yuzu kosho, soy sauce, and olive oil in a bowl.
2. This marinade will keep in the refrigerator for up to 2 weeks.
3. Just mix again before using it.
4. Reserve 2 tablespoons of the marinade and set aside.
5. Pour the remaining marinade into a baking dish or rimmed sheet pan.

kosho marinade, red yuzu, soy sauce, olive oil

Taken from www.foodrepublic.com/recipes/grilled-scallops-recipe/ (may not work)