Grilled Scallops With Yuzu Kosho Vinaigrette – a delicious recipe with INGREDIENTS, extra-virgin olive oil, yuzu juice, scallion, red yuzu, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
INSTRUCTIONS
2
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.
3
Pairing Note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan's Yamagata prefecture stands up to yuzu kosho's spice.
102
kcal
Calories
11
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: INGREDIENTS, 3 tbsp. extra-virgin olive oil, 2 tbsp. yuzu juice, 1 tbsp. minced scallion (white part only), and more.
Yes, Grilled Scallops With Yuzu Kosho Vinaigrette falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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