Grilled Scallops with Yuzu Kosho Vinaigrette
Red yuzu kosho makes a tart and spicy sauce for grilled scallops.
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Credit: Todd Coleman
INGREDIENTS
3 tbsp. extra-virgin olive oil2 tbsp. yuzu juice
1 tbsp. minced scallion (white part only)
1 tbsp. red yuzu kosho
2 tsp. soy sauce
16 large scallops
1 tbsp. minced flat-leaf parsley leaves
Kosher salt, to taste
INSTRUCTIONS
Combine oil, yuzu juice, scallions, yuzu kosho, and soy sauce in a bowl and mix well. Put scallops into a small bowl and pour ⅓ 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.Pairing Note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan's Yamagata prefecture stands up to yuzu kosho's spice.
Ordered the Yuzu and the Yuzu Kosho and this vinaigrette was unbelivable... Do not change anything with this recipe
Yuzu is the fave of many chefs these days. But be careful to overpower the flavor of the dish when you use.
http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html