Grilled Scallops with Tabbouleh Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon sea salt
- 1 teaspoon lemon juice
- freshly ground black pepper
- 1/4 teaspoon freshly ground black pepper
- sea salt
- 1 teaspoon extra virgin olive oil
- 1 teaspoon finely chopped garlic
PreparationMake Tabbouleh Salsa: 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. Yield: 4 cups (800 ml) Make Scallops: 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. Nobu: The Cookbook Kodansha International
PreparationMake Tabbouleh Salsa: 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. Yield: 4 cups (800 ml) Make Scallops: 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. Nobu: The Cookbook Kodansha International
