Lemon-Dill Bulgur Salad with Scallops

Lemon-Dill Bulgur Salad with Scallops Recipe
Randy Mayor; Melanie J. Clarke
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.


6 servings

Recipe from

Cooking Light

Nutritional 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


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


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

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.

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.

May 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note