You are here: Home » Recipes » Divers Sea Scallops with Citrus Beurre Blanc and Tabouleh-Apricot-Walnut Salad Divers Sea Scallops with Citrus Beurre Blanc and Tabouleh-Apricot-Walnut Salad Recipe by Our Cookbook Collection Yield servings PrintEmail Ingredients Salad:1/4 cup cracked bulgur wheat (tabouleh) pinch of salt1/2 cup boiling water1 teaspoon extra virgin olive oil1 tablespoon lemon juice1 tablespoon diced shallot1 tablespoon minced fresh mint1 tablespoon minced parsley2 tablespoons diced dried apricots2 tablespoons chopped walnutsScallops:1/2 teaspoon orange zest1/4 teaspoon lemon zest1/4 teaspoon lime zest2 tablespoons orange juice1 teaspoon lemon juice1 teaspoon lime juice1/4 cup chicken stock or clam juice1/4 cup white wine1/2 teaspoon cornstarch6 large sea scallops Salt, pepper Nonstick pan spray2 teaspoons butter Instructions For the salad, place bulgur in a bowl with the salt. Pour boiling water over, cover and let stand 15 minutes. Add olive oil and lemon juice, re-cover, let sit until all liquid is absorbed (30 to 45 minutes). Fold in remaining ingredients. Refrigerate for 30 to 40 minutes before serving. For the scallops. combine zests, juices, stock, wine and cornstarch in a bowl and set aside. Season scallops with salt and pepper. Mist on all sides with spray. Saute scallops in a heavy nonstick skillet until slightly browned and just cooked through. Set scallops aside, covered. Add juice mixture to skillet and reduce rapidly, stirring, to a thin sauce consistency. Add liquid from the plate of scallops. Remove from heat and whisk in butter, one teaspoon at a time. To serve, put a mound of salad in the center of two plates. Divide scallops around. Dab with the beurre blanc. Recipe from Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan.