Plump scallops, sprinkled with salt and pepper, are lightly grilled and served with a salsa rich in parsley and diced vegetables. The salsa should be made just before eating; otherwise the liquid content of the vegetables will turn the dish watery.

　　

Ingredients

Makes 4 servings

　　

For 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

　　

For Scallops

8 scallops in the shell

　　sea salt

　　freshly ground black pepper

　　4 cups (8 milliliters) Tabbouleh Salsa

　　cucmber flowers for garnish, optional

　　

Make Tabbouleh Salsa:

Step 1

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

　　

Step 2

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

　　

Yield:

Step 3

4 cups (800 ml)

　　

Make Scallops:

Step 4

1. Extract the scallops from their shells. Remove the beard and the innards and discard. Rinse the scallops in cold water and drain.

　　

Step 5

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.

　　

Step 6

3. Place the Tabbouleh Salsa on a serving plate and arrange the scallops. Garnish with a cucumber flower.

　　Nobu: The CookbookKodansha International