Experience a burst of exquisite flavors with our Grilled Scallops drizzled in Red Yuzu Kosho Vinaigrette. These delectable seafood gems are carefully grilled to perfection, showcasing their natural sweetness and delicate texture, while the vibrant vinaigrette adds a zesty and tantalizing twist.
-3 tablespoons extra-virgin olive oil
-2 tablespoons yuzu juice
-1 tablespoon minced green onion, white part only
-1 tablespoon red yuzu kosho
-2 teaspoons soy sauce
-8 large scallops (dry), small side muscle removed - SGC# 213586
-1 tablespoon minced flat-leaf parsley leaves
1. Whisk together olive oil, yuzu juice, minced green onion, yuzu kosho and soy sauce in a bowl.
2. Put scallops in a second small bowl and add 1 ½ tablespoons yuzu vinaigrette. Toss to thoroughly coat.
3. Heat gas or charcoal grill to medium-high. Grill scallops, turning once, until golden brown and just cooked through.
4. Transfer scallops to 2 warm serving plates and drizzle with reserved yuzu vinaigrette. Sprinkle with minced parsley and serve hot.