Seafood Tabbouli

1. 1

   In heatproof bowl, add 1 cup boiling water to the bulgur; let stand 30 minutes.

2. 2

   In a medium size saucepan, bring about 3/4 inch of salted water to a boil, add the scallops, lower the heat and let simmer 2 minute Drain and cool.

3. 3

   Pour the bulgur into a colander lined with several layers cheesecloth or with a clean kitchen towel.

4. 4

   Gather the ends of the cloth or towel together and squeeze out all the liquid.

5. 5

   (Alternatively, you can drain in a close woven sieve.)

6. 6

   Place bulgur in a large bowl, add parsley through scallions and toss well.

7. 7

   Whisk together the dressing ingredients or shake in a jar to combine.

8. 8

   Add dressing to the bulgur mixture, tossing to coat evenly.

9. 9

   Chill 1 hour to overnight.

10. 10

    If chilling longer than 1 hour, chill scallops and shrimp separately and just add to tabbouli 1 hour before serving.

* Per serving · 4 servings · Values may vary.