- 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
- Dice the cucumber, tomato, red onion into 1/4-inch (5-mm) cubes.
- Combine the vegetable mixture with all the other ingredients in a small bowl.
- 4 cups (800 ml)
- Extract the scallops from their shells. Remove the beard and the innards and discard. Rinse the scallops in cold water and drain.
- 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.
- Place the Tabbouleh Salsa on a serving plate and arrange the scallops. Garnish with a cucumber flower.