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08-29-2006, 04:30 PM
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Zesty Bulghur With Braised Scallops
I try a couple new recipes per week, if energy level and time permits. I'm trying this one for dinner tonight.
1 cup bulghur (whole wheat Middle-Eastern pasta) 1 1/2 cups boiling water with 1/2 tsp salt 1/4 cup lemon juice 1 clove crushed garlic 1/3 cup olive oil 1 large tomato, diced 1 cup chopped parsley 1 medium onion, diced 1 lb. 30/40 sized scallops 2 TBS butter 8 small handfuls lettuce, your choice Mix bulghur with boiling salted water. Let stand 20 minutes. In small bowl, mix together: lemon juice, garlic, olive oil, tomato, parsley & onion.Combine all ingredients with bulghur and chill. Heat skillet to medium-hot. Saute scallops in butter until nicely browned. Add white wine and cook for 1 minute. Season to taste. Place a small bed of lettuce on the plate. Put a spoonful of tabouli in the centre and garnish with sauteed scallops.     
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