Grilled Scallops with Tabbouleh Salsa

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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. Make Tabbouleh Salsa: 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. Yield: 4 cups (800 ml)
4. Make Scallops: 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.
7. Nobu: The Cookbook Kodansha International

By RecipeOfHealth.com