Grilled Scallops with Yuzu Kosho Vinaigrette

YUZU KOSHO

_ Tadashi Ono, Matsuri, New York City_ "It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it's fascinating. It has spice, fragrance, aroma &emdash; everything." Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »Todd Coleman

Red yuzu kosho makes a tart and spicy sauce for grilled scallops.

Grilled Scallops with Yuzu Kosho Vinaigrette
Red yuzu kosho makes a tart and spicy sauce for grilled scallops.
Yield: serves 4

Ingredients

  • 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

Instructions

  1. 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.