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
Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons yuzu juice
1 tablespoon scallion (white part only), minced
1 tablespoon red yuzu kosho
2 teaspoon soy sauce
16 large scallops
1 tablespoon flat-leaf parsley, minced
Kosher salt, to taste
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.
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.
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.