Grilled Scallops with Yuzu Kosho Vinaigrette Recipe | Saveur
The Japanese condiment yuzu kosho makes a wonderfully tart and spicy sauce for succulent grilled scallops.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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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