Turn off the flame, then mix in the yuzu kosho. Taste a few strands of the zucchini, and add more salt and yuzu kosho, if necessary. Blot the scallops with paper towels. Heat two clean skillets ...

XO sauce is served as a condiment at high-end Chinese restaurants in Hong Kong. Despite its name, it has nothing to do with XO cognac - it's called that because the name evokes a sense of luxury ...