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Together, a decadent Yuzu Kosho butter and miso foam deliver a complex spicy, citrusy, and aromatic bite that pairs well with the sweet, caramelized flavors of golden scallops. Bursting with umami, this dish will transport you to a place of ocean views, crashing waves, and sandy beaches in an instant. This recipe is featured in the Beyond Heat Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Alternative cooking method: Set oven to 350°F. Slice Yuzu Kosho Butter into 12 thin slices. Place scallops in cleaned shells. Arrange on large, rimmed baking sheet. Top each scallop with a slice of butter. Bake 3 to 4 minutes or until butter is melted and bubbly and scallops are cooked through.
Alternative plating method: If serving scallops in the shell, add miso foam to bottom of shell and top each scallop with Yuzu Kosho and Edamame Crumble.