Grilled scallops with little Catalan

Ingredients:

100 g red onion
100 g cucumbers
1 lemon
1 bunch parsley
Salt to taste
1 tsp sugar
1 teaspoon tip of chili sauce
Pepper as needed
100 g tomato
12 scallops
3 spoons of Olive Oil F.lli Amoretti di Lorenzo

Preparation:

Wash and dry the tomatoes, remove the peel of the cucumber with a potato peeler, cut it in half lengthwise and remove the seeds with a teaspoon. Peel the onion, then cut the vegetables into small cubes and transfer them to a bowl.
Place in a glass jar the chili sauce, lemon juice, sugar, 3 tablespoons of Olive Oil F.lli Amoretti di Lorenzo, chopped parsley, salt and pepper. Close the jar, shake it to emulsify the sauce well. Season the vegetables with the sauce obtained and leave to marinate in the refrigerator for half an hour.

Open the shells of the scallops, introducing the blade of a small knife and force them slightly. Separate the molluscs from the shell and clean them by eliminating the pocket with the sand and the filamentous parts. Wash the scallop nuts, drain them well, add salt and pepper. Wash the concave valves and keep them. Heat the plate, sprinkle it with salt and cook the scallops for 2 minutes per side.
Arrange the scallop shells on plates, transfer the vegetables and scallops and serve.