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Lemon-Dill Bulgur Salad with Scallops

Randy Mayor; Melanie J. Clarke
Yield 6 servings
Watercress is a pungent green with a peppery bite. Generally sold in small bunches, its dark green leaves are small and crisp. Wash and shake it dry just before serving.

Ingredients

  • 2 cups water
  • 1 cup uncooked bulgur
  • Cooking spray
  • 1 1/2 pounds sea scallops
  • 2 cups chopped seeded cucumber
  • 1 1/2 cups chopped plum tomato
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup chopped fresh or 1 tablespoon dried dill
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups trimmed watercress (about 2 bunches) or baby spinach

Nutrition Information

  • calories 275
  • caloriesfromfat 21 %
  • fat 6.5 g
  • satfat 0.8 g
  • monofat 3.5 g
  • polyfat 1 g
  • protein 24.4 g
  • carbohydrate 32.4 g
  • fiber 6.9 g
  • cholesterol 37 mg
  • iron 1.7 mg
  • sodium 795 mg
  • calcium 103 mg

How to Make It

  1. Bring the water to a boil in a medium saucepan. Add bulgur; partially cover, reduce heat, and simmer for 5 minutes. Drain; cool.

  2. While the bulgur cooks, heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 3 minutes, turning once. Remove from heat; place scallops in a large bowl.

  3. Add bulgur, cucumber, and next 9 ingredients (cucumber through pepper) to scallops in bowl; toss well to coat. Place 1 cup watercress on each of 6 plates; top each serving with 1 cup scallop mixture.