Tabbouleh With Lemony Scallops
This delightful recipe combines tender, succulent bay scallops with a refreshing tabbouleh salad bursting with flavors of fresh herbs, tomatoes, and onions. The tangy lemon dressing ties everything together for a light yet satisfying dish that is perfect for any occasion. Follow these simple steps to create this lovely meal that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 cup bulgur wheat
- 2 cups boiling water
- 1 cup minced fresh flat-leaf parsley
- 1 cup minced fresh dill
- 1⁄2 red onion, finely chopped
- 2 red tomatoes, finely chopped
- 1⁄3 cup extra-virgin olive oil
- 2⁄3 cup fresh lemon juice
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 1⁄4 lb. bay scallops
- 1⁄2 cup all-purpose flour
- 1 Tbs. unsalted butter, or as needed
- 1/4 cup water
Instructions
- Put the bulgur in a bowl and pour in the boiling water. Cover and let stand for 30 minutes. Drain, pressing the bulgur gently with the back of a wooden spoon. Transfer to another bowl and add the parsley, dill, onion, tomatoes, olive oil, 1/3 cup of the lemon juice, 1/2 tsp. of the salt and 1/2 tsp. of the pepper. Cover and refrigerate for at least 2 hours or up to overnight.
- Pat the scallops dry with paper towels. Spread the flour on a plate, sprinklewith the remaining 1/2 tsp. salt and 1/2 tsp. pepper, and lightly dust the scallops.
- In a large fry pan over medium-high heat, melt the butter. Working in batches, sear the scallops in one layer without crowding until golden brown, 1 to 2 minutes per side. Transfer to a platter and keep warm. Add the remaining 1/3 cup lemon juice to the pan and stir to scrape up the browned bits. Add the water and simmer until thickened.
- Serve the tabbouleh accompanied with the scallops and sauce. Serves 4 or 5.
- Adapted from New Healthy Kitchen Series, <i>Main Dishes,</i> by Georgeanne Brennan (Simon & Schuster, 2006).
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