Chop each cucumber to 12 inches. Use a spoon to remove the seeds from each slice, carefully forming a hole in the center. Place the scallops in a pan with a little water, put the lid on and let them steam for a few minutes until they lose their shine and become tender. Alternatively, you can sauté the scallops in a pan with a little olive oil. Season with salt and pepper. Mix the yogurt, hot sauce, mustard and lemon in a bowl. Place the scallops in the bowl and stir. Take one scallop at a time with its cream and stuff the cucumber slices. Garnish with lemon slices and parsley and serve.

Note: You can prepare the yogurt cream in advance a few days earlier and finish the dish just before serving.