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Tabbouleh with Lemony Scallops

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    Source: www.foodchannel.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B3, B6, B9, C, D, P
    MineralsSelenium, Natrium, Chromium, Silicon, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 cup bulgur wheat

    2. 2 cups boiling water

    3. 1 cup minced fresh flat-leaf parsley

    4. 1 cup minced fresh dill

    5. 1/2 red onion, finely chopped

    6. 2 red tomatoes, finely chopped

    7. 1/3 cup extra-virgin olive oil

    8. 2/3 cup fresh lemon juice

    9. 1 teaspoon salt

    10. 1 teaspoon freshly ground pepper

    11. 1 1/4 pound bay scallops

    12. 1/2 cup all-purpose flour

    13. 1 tablespoon unsalted butter, or as needed

    14. 1/4 cup water

    Instructions Jump to Ingredients ↑

    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.

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