 is a Japanese condiment made from fresh green or red chiles then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. My husband is addicted to yuzu! The combination of chiles, citrus, and salt has a distinctive flavor that enlivens a dish. data-pin-do=)
Grilled Scallops with Yuzu Koshu Vinaigrette
May 8, 2018
These Grilled Scallops with Yuzu Koshu Vinaigrette are very quick and easy to make on the grill or in a cast iron skillet. Yuzu kosho (available in Asian markets or on Amazon) is a Japanese condiment made from fresh green or red chiles then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. My husband is addicted to yuzu! The combination of chiles, citrus, and salt has a distinctive flavor that enlivens a dish.
- Prep: 10 mins
- Cook: 5 mins
- Yields: 4 Servings
Directions
1Combine oil, yuzu juice, scallions, yuzu kosho, and soy sauce in a bowl and mix well.
2Put scallops into a small bowl and pour ⅓ of yuzu vinaigrette over scallops; toss to combine.
3Heat a grill to medium-high. Alternatively, heat a cast-iron skillet over medium-high heat. Grill scallops, turning once, until golden brown and just cooked through, about 4 minutes.
4Transfer scallops to 4 warm serving plates and drizzle remaining yuzu vinaigrette over scallops. Garnish with parsley, season lightly with salt, and serve hot.
Recipe from SAVEUR, August 16, 2012
Sharon McGagh
May 8, 2018
I have never heard of Yuzu Koshu before, so have ordered some to try, now need to find Yuzu juice – looks delicious and i love discovering a new flavour.