Grilled Scallops with Yuzu Kosho Vinaigrette

  • Serves

    serves 4


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


Step 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.

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