Seared scallops with yuzu kosho: cook like a top chef

by Olga Kee

283 Kcal

Protein 18g
Carbohydrates 17g
Fat 15g

Easy cooking

20 min

London is one of the great cities in the world packed with brilliant restaurants, pubs and cafes, and immersed in the exciting dining scene. The city combines the best in contemporary cuisine with many unique and delicious foods from all over the world. Menus in local restaurants offer the perfect dishes for any occasion, served by the most attentive and welcoming teams. London has several Michelin-starred restaurants, where you can try impeccably serving everything, from high dining experiences to good and comfort food. And while your table awaits you at one of the luxurious spots in the city, we are offering to try the following recipe from one of the best chefs in London.

Where to try

J Sheekey

#21 of 42804 restaurants in London , United Kingdom

Address: 28-32 St Martin's Ct, London, England, United Kingdom, 28-32

Cook this perfect party appetiser for your guests and they will be crazy about this treat!

Seared scallops with yuzu kosho vinaigrette

If you are looking for a perfect party appetizer or a decadent snack, then caramelized, golden scallops with yuzu kosho vinaigrette is an excellent choice. Your guests will be crazy about this savoury and juicy treat with a citrus flavour. The scallops are marinated in a delicious mix of yuzu kosho, soy sauce, and yuzu juice and then seared until golden brown for about 2-3 minutes. This quick and easy to cook dish with a tangy combination of chillies and citrus has a distinctive and clean flavour with a Japanese touch.

What is yuzu kosho?

Yuzu kosho is a Japanese seasoning that is often described as being floral and citric. It comes in a paste made from fresh chillies, salt, and the zest and juice of a citrus fruit. Using this ingredient will elevate your dishes to another standard. You can find yuzu kosho and other Japanese condiments in Asian markets or on Amazon.

Cooking directions

Ingredients

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

Step 1. In a bowl, combine oil, yuzu juice, scallions, yuzu kosho, and soy sauce. Mix it well.

Step 2. Into a small bowl, put scallops and pour ⅓ of yuzu vinaigrette over the scallops. Toss to combine and make sure the scallops are evenly covered with yuzu vinaigrette.

Step 3. Heat a skillet over medium-high heat. Sear the scallops, turning once, until golden brown. The whole process should take about 4 minutes.

Step 4. Put the cooked scallops to 4 warm serving plates and drizzle the remaining yuzu vinaigrette over the scallops. Garnish the scallops with parsley, then season lightly with salt, and serve hot.

Whether you're running a dinner party, wedding shower, graduation party, or any other occasion – it all starts with appetizers. So, check out more snack recipes on our site and be ready to take tons of compliments from your guests.