Red yuzu kosho makes a tart and spicy sauce for grilled scallops.
- 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
Pairing Note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan's Yamagata prefecture stands up to yuzu kosho's spice.