Tabbouleh with Lemony Scallops
- 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
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, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).