Yuzu Kosho Grilled Scallops with Onion Salad

Yuzu Kosho Grilled Scallops are such a tangy, spicy, and juicy treat, and are wonderful paired with a tasty onion salad with soy sauce and bonito. 

You marinate these scallops in a mixture of yuzu kosho sauce, soy sauce, and olive oil for just a few minutes, and then grill the scallops for just 2 to 3 minutes a side for an easy and delicious treat.

I served these scallops with an onion salad tossed with soy sauce, sesame oil, and dried shaved bonito flakes (katsuobushi).

What are bonito flakes? 

They are flakes from dried fermented tuna. Even if you've never heard of it, you've probably eaten it if you've ever had Japanese food because it's used to make dashi, the base for Japanese soups, such as ramen.

P.S. If you have a cat, I understand they go crazy over it.

Even if you are a little skeptical about an onion salad, you will still want to make the yuzu kosho grilled scallops. They are amazing! You can pair them with any salad you like.

What is yuzu kosho? 

Yuzu kosho is a condiment from southeast Japan made from ground chiles, salt, as well as juice and zest from the yuzu, a Japanese citrus fruit. The condiment comes in green and red. While green yuzu kosho is more common, this recipe calls for red yuzu kosho, the less pungent, smoother version.

The flavor is tangy and spicy at the same time, and combined with soy sauce and olive oil, makes a great marinade for seafood, chicken, and pork. I pretty much wanted to keep all of the scallops to myself.

How to make yuzu kosho grilled scallops:

First, you mix the yuzu kosho with soy sauce and olive oil to make the marinade, and then toss the scallops in the marinade. 

Next, while the scallops are resting, prepare your grill for grilling. Finally, grill the scallops, about 2 to 3 minutes per side, brush the scallops with some reserved marinade, and serve. These are so succulent and delicious. 

What to do with leftovers:

If you have any leftover scallops, cover them and refrigerate. Reheat them on a plate for about 45 to 60 seconds in a microwave. They will still be totally delicious. 

This month the #FishFridayFoodies theme, chosen by Sue of Palatable Pastime, is Japanese Seafood. I'm super excited to check out everyone's recipes:

• A Living Legend + Panko-Crusted Abalone Over Green Tea Soba Noodles from Culinary Adventures with Camilla
• Grilled Salmon Packets from A Day in the Life on the Farm
• Hibachi Shrimp with Yum Yum Sauce from Palatable Pastime
• Salmon Katsu for Two with Tonkatsu Sauce from Sneha's Recipe
• Temaki Sushi Hand Rolls from Sid's Sea Palm Cooking
• Tuna Tataki from Caroline's Cooking
• Yuzu Kosho Grilled Scallops with Onion Salad from Karen's Kitchen Stories

Yuzu Kosho Grilled Scallops with Onion Salad

Yield: 4 servings

Author: Karen Kerr

Yuzu Kosho Grilled Scallops are such a tangy, spicy, and juicy treat, and are wonderful paired with a tasty onion salad with soy sauce and bonito.

ingredients:

For the Yuzu Kosho Marinade

• 2 tablespoons red yuzu kosho
• 2 tablespoons soy sauce
• 1/2 cup olive oil

For the Yuzu Kosho Scallops

• All of the Yuzu Kosho Marinade
• 20 sea scallops (about 1 1/2 pounds)

For the Onion Salad

• 1 medium Spanish onion, halved lengthwise, and peeled
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 1/2 cups loosely packed bonito flakes

instructions:

How to cook Yuzu Kosho Grilled Scallops with Onion Salad

To Make the Marinade

1. Whisk together the ingredients. 
2. Refrigerate for up to a week. 

To Grill the Scallops

1. Set aside two tablespoons of the marinade. 
2. Toss the scallops with the rest of the marinade in a shallow dish and set aside while preparing a charcoal, gas, or electric grill. You can also use a grill pan. 
3. Brush the grill grates and generously oil them. 
4. Grill the scallops, about 2 to 3 minutes per side, until they turn white and become firm. Just before removing them from the grill, brush them with the reserved marinade. 
5. Serve right off the grill. 

To Make the Onion Salad

1. Slice the onion halves very thinly crosswise. Plunge them into a bowl filled with ice water and soak for 15 minutes. 
2. Drain the onions in a colander and shake off any excess water. 
3. Add the onions to a bowl and drizzle with the soy sauce and sesame oil. 
4. Top with the bonito flakes and toss. 

https://www.karenskitchenstories.com/2019/08/yuzu-kosho-grilled-scallops-and-onion-salad.html

Karen's Kitchen Stories

scallops, grilled, japanese grilling, seafood

Seafood

Japanese

Created using The Recipes Generator

This recipe was adapted from the book The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables 

More Grilled Seafood Recipes:

• Grilled Salmon Sandwiches
• Spicy Grilled Rockfish with Garlic and Basil Butter
• Grilled Scallop Kebabs with Duck Bacon
• Sea Scallops with a Jalapeño and Grapefruit Marinade