3 tbsp. extra-virgin olive oil 2 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
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.