Bay Scallops and Bulghur Wheat with Fresh Mint
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.