Seafood Tabbouli

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1/2 cup fine-grain bulgur
• 1/2 lb calico scallops or 1/2 lb bay scallop
• 1 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh cilantro (optional)
• 1 cup chopped tomato
• 1/4 cup scallion
• 1/4 cup cooked baby shrimp
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1/4 teaspoon hot pepper sauce (to taste)
• 1/4 teaspoon fresh ground pepper (to taste)

Recipe

• 1 in heatproof bowl, add 1 cup boiling water to the bulgur; let stand 30 minutes.
• 2 in a medium size saucepan, bring about 3/4 inch of salted water to a boil, add the scallops, lower the heat and let simmer 2 minute drain and cool.
• 3 pour the bulgur into a colander lined with several layers cheesecloth or with a clean kitchen towel. gather the ends of the cloth or towel together and squeeze out all the liquid. (alternatively, you can drain in a close woven sieve.)
• 4 place bulgur in a large bowl, add parsley through scallions and toss well.
• 5 whisk together the dressing ingredients or shake in a jar to combine. add dressing to the bulgur mixture, tossing to coat evenly.
• 6 chill 1 hour to overnight.
• 7 if chilling longer than 1 hour, chill scallops and shrimp separately and just add to tabbouli 1 hour before serving.