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Bay Scallops and Bulghur Wheat with Fresh Mint


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Member since 2014

Serves 13 | Prep Time 25 | Cook Time 20–30

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


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.


Pairs Well With


Notes

A dash of local for every season
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