GRILLED SCALLOPS WITH TABBOULEH SALSA
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.
Provided by Nobuyuki Matsuhisa
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 1. Dice the cucumber, tomato, red onion into 1/4-inch (5-mm) cubes.
- 2. Combine the vegetable mixture with all the other ingredients in a small bowl.
- 4 cups (800 ml)
- 1. Extract the scallops from their shells. Remove the beard and the innards and discard. Rinse the scallops in cold water and drain.
- 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.
- 3. Place the Tabbouleh Salsa on a serving plate and arrange the scallops. Garnish with a cucumber flower.
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