Seared scallops with yuzu kosho vinaigrette

Serves 4


  • 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


  1. Combine oil, yuzu juice, scallions, yuzu kosho, and soy sauce in a bowl and mix well.
  2. Put scallops into a small bowl and pour ⅓ of yuzu vinaigrette over scallops; toss to combine. Heat a skillet over medium-high heat. Sear the 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.