 Tabbouleh with Scallops in Citrus Dressing
Makes 4 servings
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Image © Publications International, Ltd.
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Tabbouleh with Scallops in Citrus Dressing
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Ingredients
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SALAD
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6
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ounces (about 1 cup) cracked bulgur wheat
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3
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tablespoons lemon juice
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3
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tablespoons FILIPPO BERIO® Olive Oil, divided
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4
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to 6 green onions, thinly sliced
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2
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tablespoons chopped fresh Italian parsley
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1/2
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teaspoon salt
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Freshly ground black pepper
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1
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pound sea scallops
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DRESSING
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Juice of 1 lemon
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Juice of 1 lime
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1
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tablespoon chopped fresh dill*
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1
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tablespoon FILIPPO BERIO® Olive Oil
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1
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shallot, finely chopped
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1
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small clove garlic, minced
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1/4
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teaspoon salt
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Freshly ground black pepper
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Sprigs of fresh dill and lemon and lime slices (optional)
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*Omit dill if fresh is unavailable. Do not substitute dried dill weed.
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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.
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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.
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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.
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© Filippo Berio® Olive Oil
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Printed
from fbnr.com
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