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Grilled Scallops With Tabbouleh Salsa

Nutrition per serving    (USDA % daily values)
CAL
136
FAT
6%
CHOL
4%
SOD
134%

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Ingredients for 4 servings

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

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