Monday, January 31, 2011

Tabbouleh and Pan Seared Scallops


ya'll - get off your butts and make this tabbouleh ASAP! it's that good. thank god its healthy, because i ate the entire batch in less than two days. ya, it's like that.

i found the recipe on Gimme Some Oven (one of my favorites!!) I didnt even bother adapting it (except for like...doubling it) because it looked so perfect! topped it with some fat free feta cheese, and boom. amazing.


  • 1/2 cup bulgur (a.k.a. cracked wheat)
  • 2 cups of water or chicken stock
  • 2-3 cups of curly parsley, finely chopped
  • 1/2 cup of mint, finely chopped
  • 1/4 cup of scallions, finely chopped
  • 3-4 roma tomatoes, chopped
  • 2 Tbsp of olive oil
  • juice of half of one lemon (or more to taste)
  • 1/2 tsp salt
In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur.  Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.
Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl. 
tabbouleh pre-bulgur addition
Add oil and lemon juice, and stir until well mixed.  Add salt to taste.
Serve immediately or refrigerate for up to one day.

 Pan Seared Scallops

pan-searched in the tabbouleh mixture
1/2 lb of  ocean scallops (for two people this was about 4 medium sized scallops each)
1/3 cup of tabbouleh mixture (minus the bulgur wheat)

combine scallops and tabbouleh mixture and let them marinate while you prepare the tabbouleh.  heat a pan and sear scallops on each side for 2-3 minutes until they are white (instead of opaque).
scallops in the pan

serve immediately.

ENJOY! (i know you will!)

1 comment:

  1. Those scallops look amazing! And the pictures look good!