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.
2 cups water
1 cup uncooked bulgur
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
How to Make It
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.
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