Grilled Scallops with Tabbouleh Salsa

• 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

1. 1.
2. Dice the cucumber, tomato, red onion into 1/4-inch (5-mm) cubes.
3. 2.
4. Combine the vegetable mixture with all the other ingredients in a small bowl.
5. 4 cups (800 ml)
6. 1.
7. Extract the scallops from their shells.
8. Remove the beard and the innards and discard.
9. Rinse the scallops in cold water and drain.
10. 2.
11. Preheat a grill or broiler to high.
12. Season both sides of the scallops with a little sea salt and black pepper.
13. Grill the scallops on a wire rack until the surfaces are just brown.
14. 3.
15. Place the Tabbouleh Salsa on a serving plate and arrange the scallops.
16. Garnish with a cucumber flower.

cucumber, tomato, red onion, salt, freshly ground black pepper, garlic, lemon juice, yuzu juice, extra virgin olive oil, parsley leaves, shell, salt, freshly ground black pepper, milliliters, flowers

Taken from www.epicurious.com/recipes/food/views/grilled-scallops-with-tabbouleh-salsa-105870 (may not work)