Grilled Scallops with Yuzu Kosho Vinaigrette
Red yuzu kosho makes a tart and spicy sauce for grilled scallops. Enjoy!
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.