Grilled Scallops with Yuzu Kosho Vinaigrette

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. fresh or bottled yuzu juice
• 1 Tbsp. finely chopped scallions, white parts only
• 1 Tbsp. red yuzu kosho
• 2 tsp. soy sauce
• 16 large sea scallops
• 1 Tbsp. finely chopped parsley leaves, for garnish
• Kosher salt

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