100 g red onion
100 g cucumbers
1 bunch of parsley
Salt to taste
1 teaspoon sugar
Chili a pinch
Pepper as needed
100 g tomatoes
3 tablespoons Olive Oil E. Amoretti di Lorenzo
Wash and dry the tomatoes, remove the peel the cucumber with a vegetable peeler, cut in half the length and privalo of the seeds with a teaspoon. Peel the onion, then cut the vegetables into small cubes and transfer them into a bowl. Put in a glass jar chopped red pepper, lemon juice, sugar, 3 tablespoons Olive Oil E. Amoretti di Lorenzo, chopped parsley, salt and pepper. Close the jar, shake well to emulsify the sauce. Season the vegetables with the sauce obtained and let marinate in the refrigerator for half an hour.
Open the valve of the scallops, introducing the blade of a boxcutter and forzale slightly. Separate the mollusks from the shell and clean them removing the pockets with sand and stringy parts. Wash the scallop nuts, drain well, and salale pepale. Wash the shells and keep them concave. Heat the plate, sprinkle with salt and cook the scallops 2 minutes per side.
Arrange the shells of scallops on the plates, by transferring the vegetables and the scallops and serve.