W
Worker Bee
Guest
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.
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.