Sprigs of fresh dill and lemon and lime slices (optional)
*Omit dill if fresh is unavailable. Do not substitute dried dill weed.
For Salad, in medium bowl, cover bulgur with warm water; soak 30 minutes. Drain well; press out any excess water. Add lemon juice, 2 tablespoons olive oil, green onions, parsley and salt; mix well. Cover; refrigerate at least 30 minutes. Season to taste with pepper. Meanwhile, in large skillet, heat remaining 1 tablespoon olive oil over medium high heat until hot. Add scallops; cook and stir 2 to 3 minutes or until opaque and lightly browned. Transfer scallops to shallow glass dish.
For Dressing, in small bowl, whisk together lemon juice, lime juice, dill, olive oil, shallot, garlic and salt. Season to taste with pepper. Pour mixture over scallops; marinate 15 minutes. Drain scallops, reserving dressing.
To serve, place a portion of bulgur mixture on one side of 4 serving plates; arrange scallops on other side. Drizzle dressing over bulgur mixture. Garnish with sprigs of dill and slices of lemon and lime, if desired.