Grilled Scallops with Yuzu Kosho Vinaigrette

Name: Grilled Scallops with Yuzu Kosho Vinaigrette
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: 4
Cuisine: Japanese
Ingredients: 3 Tbsp. extra-virgin olive oil; 2 Tbsp. fresh or bottled yuzu juice; 1 Tbsp. finely chopped scallions, white parts only; 1 Tbsp. red yuzu kosho; 2 tsp. soy sauce; 16 large sea scallops; 1 Tbsp. finely chopped parsley leaves, for garnish; Kosher salt

The Japanese condiment makes a wonderfully tart and spicy sauce for flame-kissed seafood.

Serves
4
Time
15 minutes

PHOTO: MURRAY HALL • FOOD STYLING: TYNA HOANG

By Tadashi Ono

Updated on September 1, 2024

One night, on the southern Japanese island of Kyushu, I ordered a bowl of ramen and watched the cook serve a paste alongside the noodle soup that I’d never seen before. It was yuzu kosho. It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma—everything. There are two types: red, made from ripe yuzu and red chiles, and green, from unripe fruit with green chiles. I use the sharper green version to cut through rich meats, and the milder red in seafood dishes, like these grilled scallops.

Pairing note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan’s Yamagata prefecture stands up to yuzu kosho’s spice.

Ingredients

3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh or bottled yuzu juice
1 Tbsp. finely chopped scallions, white parts only
1 Tbsp. red yuzu kosho
2 tsp. soy sauce
16 large sea scallops
1 Tbsp. finely chopped parsley leaves, for garnish
Kosher salt

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Instructions

Step 1

In a small bowl or liquid measuring cup, whisk together the oil, yuzu juice, scallions, yuzu kosho, and soy sauce. To a medium bowl, add the scallops and one-third of the yuzu vinaigrette, then toss to coat.

Step 2

Heat a charcoal or gas grill to medium-high. Alternatively, heat a large cast-iron skillet over medium-high. Add the scallops and grill, turning once, until golden brown and just cooked through, about 4 minutes total. Transfer to a platter and drizzle the remaining yuzu vinaigrette over the scallops. Garnish with the parsley, season to taste with salt, and serve hot.