Grilled Scallops with Tabbouleh Salsa

1. 1

   1.

2. 2

   Dice the cucumber, tomato, red onion into 1/4-inch (5-mm) cubes.

3. 3

   2.

4. 4

   Combine the vegetable mixture with all the other ingredients in a small bowl.

5. 5

   4 cups (800 ml)

6. 6

   1.

7. 7

   Extract the scallops from their shells.

8. 8

   Remove the beard and the innards and discard.

9. 9

   Rinse the scallops in cold water and drain.

10. 10

    2.

11. 11

    Preheat a grill or broiler to high.

12. 12

    Season both sides of the scallops with a little sea salt and black pepper.

13. 13

    Grill the scallops on a wire rack until the surfaces are just brown.

14. 14

    3.

15. 15

    Place the Tabbouleh Salsa on a serving plate and arrange the scallops.

16. 16

    Garnish with a cucumber flower.

* Per serving · 4 servings · Values may vary.

No additional tips available.