Lemon-Dill Bulgur Salad with Scallops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Watercress is a pungent green with a peppery bite. Generally sold in small bunches, its dark green leaves are small and crisp. Wash and shake it dry just before serving. Ingredients:
2 cups water |
1 cup uncooked bulgur |
cooking spray |
1 1/2 pounds sea scallops |
2 cups chopped seeded cucumber |
1 1/2 cups chopped plum tomato |
1 cup frozen corn kernels, thawed |
1/4 cup chopped fresh or 1 tablespoon dried dill |
1/4 cup lemon juice |
2 tablespoons olive oil |
1 1/2 teaspoons salt |
1 teaspoon sugar |
1 teaspoon bottled minced garlic |
1/4 teaspoon freshly ground black pepper |
6 cups trimmed watercress (about 2 bunches) or baby spinach |
Directions:
1. Bring the water to a boil in a medium saucepan. Add bulgur; partially cover, reduce heat, and simmer for 5 minutes. Drain; cool.
2. While the bulgur cooks, 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 scallops in a large bowl.
3. Add bulgur, cucumber, and next 9 ingredients (cucumber through pepper) to scallops in bowl; toss well to coat. Place 1 cup watercress on each of 6 plates; top each serving with 1 cup scallop mixture.
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