Tabbouleh with Lemony Scallops

Tabbouleh with Lemony Scallops

Prep Time


Cook Time



Tabbouleh with Lemony Scallops

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.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC