BAY SCALLOPS AND BULGHUR WHEAT WITH FRESH MINT

 

  • Cooking Time: 20–30
  • Servings: 13
  • Preparation Time: 25

Ingredients

  • 2 lbs bay scallops
  • 1½ gallons water
  • 1 lb bulghur wheat
  • 2 cucumbers, peeled, seeded and diced
  • 2 tomatoes, peeled, seeded and diced
  • ½ bunch mint, chopped
  • ½ bunch parsley, chopped
  • 4 limes squeezed for juice
  • 1 tsp kosher salt
  • 3 oz olive oil

Directions

  • Steam or poach bay scallops until tender.
  • Drain and chill.
  • In large stockpot boil bulghur wheat until cooked approximately 20–30 minutes, drain in a colander and rinse with cold water to chill.
  • Take chilled bulghur wheat and scallops and mix with remaining ingredients.
  • Chill and serve.

Notes

Author Credit: Tony Paterno

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!