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Grilled Scallops with Yuzu Kosho Vinaigrette

Grilled Scallops with Yuzu Kosho Vinaigrette

Mariene Astillo on August 06, 2014 | Reviews: 0 | Rating:

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

Serves: 4  

  • Lunch
  • Japanese
  • Dinner



    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.

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