Grilled Scallops

5 ingredients
5 steps

Ingredients

  • 1/2 cup Yozu Kosho Marinade
  • 20 sea scallops (about 1 1/2 pounds)
  • 2 tablespoons red yuzu kosho
  • 2 tablespoons soy sauce
  • 1/2 cup olive oil

Directions

  1. 1
    Whisk together the yuzu kosho, soy sauce, and olive oil in a bowl.
  2. 2
    This marinade will keep in the refrigerator for up to 2 weeks.
  3. 3
    Just mix again before using it.
  4. 4
    Reserve 2 tablespoons of the marinade and set aside.
  5. 5
    Pour the remaining marinade into a baking dish or rimmed sheet pan.

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