Lemon-Dill Bulgur Salad with Scallops

Lemon-Dill Bulgur Salad with Scallops
Photo by Randy Mayor

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds sea scallops
  • 1 ½ cups chopped plum tomato
  • 6 cups trimmed watercress (about 2 bunches) or baby spinach
  • Cooking spray
  • 1 teaspoon sugar
  • 1 ½ teaspoons salt
  • + 8 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 2 cups water
    • ¼ cup lemon juice
    • 1 cup frozen corn kernels, thawed
    • ¼ cup chopped fresh or 1 tablespoon dried dill
    • 2 cups chopped seeded cucumber
    • 1 cup uncooked bulgur
    • 1 teaspoon bottled minced garlic

Bring the water to a boil in a medium saucepan. Add bulgur; partially cover, reduce heat, and simmer for 5 minutes. Drain; cool. 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...

View full recipe at My Recipes

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