Scallops with Bulgur and Corn Salad Recipe
Ingredients:
- 1 1/2 pounds sea scallops
- 2 cups water
- 1 cup uncooked bulgur*
- 2 cups chopped, seeded cucumber
- 1 1/2 cups chopped plum tomatoes
- 1 cup frozen corn kernels, thawed
- 1/4 cup chopped fresh dill weed or 1 tablespoon dried dill weed
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon sugar
- 1 small clove garlic, minced
- 1 small Boston lettuce
How to cook Scallops with Bulgur and Corn Salad:
- Bring the water to a boil in a medium saucepan. Add the bulgur; partially cover, reduce heat, and simmer for 5 minutes. Drain and cool.
- Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add scallops and cook 3 minutes, turning once. Remove from heat.
- Place the scallops in large bowl. Add the drained bulgur, cucumber, tomatoes, corn, dill weed, lemon juice, oil, salt, pepper, sugar and garlic. Toss well to coat.
- Line each serving plate with lettuce leaves and top with scallop mixture.
- Garnish with lemon and parsley if desired.
Note:
The Scallops with Bulgur and Corn Salad recipe easy to prepare and so good!
Comment:
*Bulgur is a Middle Eastern grain high in fiber and protein, and low in fat and calories.
This recipe for Scallops with Bulgur and Corn Salad serves/makes: 6
The Scallops with Bulgur and Corn Salad recipe is adopted from Ebony Magazine – August 2005.
Main Ingredient: Scallops
Preparation Method: Salad
Cuisine: American