Lemon-Dill Bulgur Salad with Scallops

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

Preparation

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.