Grilled Scallops with Yuzu Kosho Vinaigrette Recipe
The Japanese condiment yuzu kosho makes a wonderfully tart and spicy sauce for succulent grilled scallops.
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Cooking tools:
- Grill
- Cast iron skillet
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Stove
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh or bottled yuzu juice
- 1 Tbsp. finely chopped scallions, white parts only
- 1 Tbsp. red yuzu kosho
- 2 tsp. soy sauce
- 16 large sea scallops
- 1 Tbsp. finely chopped parsley leaves, for garnish
- Kosher salt
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