10-minute pan-seared scallops with yuzu kosho sauce from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 167) by Scott Mowbray and Ann Taylor Pittman

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Notes about this recipe

  • pattyatbryce on April 24, 2024

    Fast, easy, and full of flavor. I love yuzu kosho, but never thought to add it to coconut milk, and then adding it to browned butter. Over the top flavor. Definitely have some rice or bread to eat up all of the awesome sauce.

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