Grilled Scallops with Tabbouleh Salsa

Grilled Scallops with Tabbouleh Salsa

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Description

Plump scallops, sprinkled with salt and pepper, are lightly grilled and served with a salsa rich in parsley and diced vegetables. The salsa should be made just before eating; otherwise the liquid content of the vegetables will turn the dish watery.

Ingredients

5 1/4 ounces (150 grams) cucumber
5 1/4 ounces (150 grams) tomato
5 1/4 ounces (150 grams) red onion
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon finely chopped garlic
1/2 teaspoon aji panca paste
1 teaspoon lemon juice
1 teaspoon yuzu juice
1 teaspoon extra virgin olive oil
1 cup finely chopped parsley leaves
8 scallops in the shell
sea salt
freshly ground black pepper
4 cups (8 milliliters) Tabbouleh Salsa
cucmber flowers for garnish, optional

Directions

  1. 1. Dice the cucumber, tomato, red onion into 1/4-inch (5-mm) cubes.
  2. 2. Combine the vegetable mixture with all the other ingredients in a small bowl.
  3. 4 cups (800 ml)
  4. 1. Extract the scallops from their shells. Remove the beard and the innards and discard. Rinse the scallops in cold water and drain.
  5. 2. Preheat a grill or broiler to high. Season both sides of the scallops with a little sea salt and black pepper. Grill the scallops on a wire rack until the surfaces are just brown.
  6. 3. Place the Tabbouleh Salsa on a serving plate and arrange the scallops. Garnish with a cucumber flower.

Tags

    Citrus Onion Tomato Broil Quick & Easy Backyard BBQ Scallop Cucumber Summer Grill Grill/Barbecue Healthy Parsley
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