Season lightly with salt and pepper inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. In a separate bowl, combine the remaining ingredients and pour over ...

and scallions. Whisk yuzu juice, white soy sauce, grated garlic, grated ginger, and olive oil in a small bowl until combined. Slice each scallop crosswise into thirds. Arrange scallops on a plate.