2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

Clean the scallops, then slice them in half horizontally, and set 4 halves on each plate around the apple purée. With the tip of a small utility knife touch each slice with a bit of yuzu kosho ...

For a simple and tasty side dish, try some citrus-marinated seafood. In medium bowl, marinate scallops in lime juice for 30 minutes, covered and refrigerated. Toss every 10 minutes. Strain and ...