Seafood Tabbouli Recipe

Name: Seafood Tabbouli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup fine-grain bulgur; 12 lb calico scallops or 12 lb bay scallop; 1 cup chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh cilantro (optional); 1 cup chopped tomato; ¼ cup scallion; ¼ cup cooked baby shrimp; ¼ cup fresh lemon juice; 2 tablespoons olive oil; 2 tablespoons tomato paste; 1 tablespoon anchovy paste; ¼ teaspoon hot pepper sauce (to taste); ¼ teaspoon fresh ground pepper (to taste)

Servings: persons

½ cup fine-grain bulgur
12 lb calico scallops or 12 lb bay scallop
1 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro (optional)
1 cup chopped tomato
¼ cup scallion
¼ cup cooked baby shrimp
¼ cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon anchovy paste
¼ teaspoon hot pepper sauce (to taste)
¼ teaspoon fresh ground pepper (to taste)

1
In heatproof bowl, add 1 cup boiling water to the bulgur; let stand 30 minutes.
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
Pour the bulgur into a colander lined with several layers cheesecloth or with a clean kitchen towel.
4
Gather the ends of the cloth or towel together and squeeze out all the liquid.
5
(Alternatively, you can drain in a close woven sieve.)
6
Place bulgur in a large bowl, add parsley through scallions and toss well.
7
Whisk together the dressing ingredients or shake in a jar to combine.
8
Add dressing to the bulgur mixture, tossing to coat evenly.
9
Chill 1 hour to overnight.
10
If chilling longer than 1 hour, chill scallops and shrimp separately and just add to tabbouli 1 hour before serving.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup fine-grain bulgur, 12 lb calico scallops or 12 lb bay scallop, 1 cup chopped fresh flat-leaf parsley, 2 tablespoons chopped fresh cilantro (optional), and more.

Yes, Seafood Tabbouli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Tabbouli

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