Quick Search

Seafood Tabbouli recipe

Features for "Seafood Tabbouli"

Served as appetizer. Non-vegetarian dish.

Ingredients for "Seafood Tabbouli"   (Click here for measurement conversion)

1/2 cup Fine-grain Bulgur
1/2 lb Calico Scallops or Bay Scallops
1 cup chopped fresh Flat-Leaf Parsley
2 Tablespoons chopped fresh Cilantro (optional)
1 cup chopped Tomatoes
1/4 cup Scallions
1/4 cup cooked baby shrimp
Dressing
1/4 cup fresh Lemon Juice
2 Tablespoons Olive Oil
2 Tablespoons Tomato Paste
1 Tablespoon Anchovy Paste
1/4 teaspoon Hot Pepper Sauce (to taste)
1/4 teaspoon fresh ground Pepper (to taste)

Method for "Seafood Tabbouli"

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

Comments

Preparation time: 10 minutes
Cooking time: 1 3/4 hours
Serves: 4-8

You may also be interested in

Stupendous Shrimp Butter
Crab Meat Appetizer
Scallops and Bacon Dijon Red Lion Inn Style