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Grilled Scallions; Yuzu Kosho Scallops and Shrimp

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
The surprise hit tonight was the grilled scallions; very simple, just a mist of EVOO, salt and pepper. Cooked raised direct about 60 seconds each side.

The Yuzu Kosho recipe was from The Japanese Grill. Very nice dish and I will repeat. We both thought it was better on the shrimp than the scallops.

I picked up new place settings at Costco today so hopefully my plated photos don't scream 1990's any more.
LBGE & SBGE.  Central Texas.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    if you don't mind posting the Yuzo Kosho recipe I would love to have it. 
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 19,780
    +1. The Yuzu Kosho shrimp sounds like something I would like based on past threads. That's a nice looking meal!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • CPARKTX
    CPARKTX Posts: 2,095
    edited November 2013
    @caliking and @The Cen-Tex Smoker - here is the recipe, it is very simple but requires sourcing Yuzu Kosho which you can order from Amazon:

    2 Tbs Red Yuzu Kosho Paste
    2 Tbs Soy Sauce
    1/2 cup olive oil

    Mix up well and let sit a few minutes. Reserve about 1/4 of the volume for basting.

    Pour over shrimp/scallops and marinate while grill comes to temperature. I grilled raised direct at about 375-400 dome (I think so anyway, it was 30 degrees and freezing rain).

    When shrimp are almost fully cooked, baste with the reserved sauce and cook another 45 seconds or so to glaze on.

    I recommend serving with rice, the sauce has a slight kick and the rice is a nice contrast.
    LBGE & SBGE.  Central Texas.  
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