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.
Recipe information
Yield
Makes 4 servings
Ingredients
For Tabbouleh Salsa
For Scallops
Preparation
Make Tabbouleh Salsa:
Step 1
1. Dice the cucumber, tomato, red onion into 1/4-inch (5-mm) cubes.
Step 2
2. Combine the vegetable mixture with all the other ingredients in a small bowl.
Yield:
Step 3
4 cups (800 ml)
Make Scallops:
Step 4
1. Extract the scallops from their shells. Remove the beard and the innards and discard. Rinse the scallops in cold water and drain.
Step 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.
Step 6
3. Place the Tabbouleh Salsa on a serving plate and arrange the scallops. Garnish with a cucumber flower.
