Divers Sea Scallops with Citrus Beurre Blanc and Tabouleh-Apricot-Walnut Salad

  • Yield servings

Ingredients

Salad:
1/4 cup cracked bulgur wheat (tabouleh)
pinch of salt
1/2 cup boiling water
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon diced shallot
1 tablespoon minced fresh mint
1 tablespoon minced parsley
2 tablespoons diced dried apricots
2 tablespoons chopped walnuts
Scallops:
1/2 teaspoon orange zest
1/4 teaspoon lemon zest
1/4 teaspoon lime zest
2 tablespoons orange juice
1 teaspoon lemon juice
1 teaspoon lime juice
1/4 cup chicken stock or clam juice
1/4 cup white wine
1/2 teaspoon cornstarch
6 large sea scallops
Salt, pepper
Nonstick pan spray
2 teaspoons butter

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

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