Scallop Salsa Cruda

• 8 large scallops
• 1/2 cups chopped ripe tomatoes
• 1 teaspoon minced garlic
• 1/2 cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper

1. Quarter 8 large scallops and gently toss them with 1 1/2 cups chopped ripe tomatoes, 1 teaspoon minced garlic, 1/2 cup chopped fresh parsley, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt and pepper.

scallops, chopped ripe tomatoes, garlic, parsley, olive oil, balsamic vinegar, salt

Taken from cooking.nytimes.com/recipes/1014818 (may not work)