Shake things up a little with and put together this dish made with wheat bulgur instead of rice. Scallops dress up this classic tabbouleh quite nicely.
Recipe courtesy of Williams-Sonoma
- 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 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 1/4 pound bay scallops
- 1/2 cup all-purpose flour
- 1 tablespoon unsalted butter, or as needed
- 1/4 cup water
- 1 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.
- 2 Transfer to another bowl and add the parsley, dill, onion, tomatoes, olive oil, 1/3 cup of the lemon juice, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Cover and refrigerate for at least 2 hours or up to overnight.
- 3 Pat the scallops dry with paper towels. Spread the flour on a plate, sprinkle with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, and lightly dust the scallops.
- 4 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.
- 5 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.
- 6 Serve the tabbouleh accompanied with the scallops and sauce.