Divers Sea Scallops with Citrus Beurre Blanc and Tabouleh-Apricot-Walnut Salad

  • Yield: servings


1/4cup cracked bulgur wheat (tabouleh)
pinch of salt
1/2cup boiling water
1teaspoon extra virgin olive oil
1tablespoon lemon juice
1tablespoon diced shallot
1tablespoon minced fresh mint
1tablespoon minced parsley
2tablespoons diced dried apricots
2tablespoons chopped walnuts
1/2teaspoon orange zest
1/4teaspoon lemon zest
1/4teaspoon lime zest
2tablespoons orange juice
1teaspoon lemon juice
1teaspoon lime juice
1/4cup chicken stock or clam juice
1/4cup white wine
1/2teaspoon cornstarch
6large sea scallops
-- Salt, pepper
-- Nonstick pan spray
2teaspoons butter


  1. For the salad, place bulgur in a bowl with the salt. Pour boiling water over, cover and let stand 15 minutes. Add olive oil and lemon juice, re-cover, let sit until all liquid is absorbed (30 to 45 minutes). Fold in remaining ingredients. Refrigerate for 30 to 40 minutes before serving.
  2. For the scallops. combine zests, juices, stock, wine and cornstarch in a bowl and set aside. Season scallops with salt and pepper. Mist on all sides with spray. Saute scallops in a heavy nonstick skillet until slightly browned and just cooked through. Set scallops aside, covered.
  3. Add juice mixture to skillet and reduce rapidly, stirring, to a thin sauce consistency. Add liquid from the plate of scallops. Remove from heat and whisk in butter, one teaspoon at a time.
  4. To serve, put a mound of salad in the center of two plates. Divide scallops around. Dab with the beurre blanc.

Reprinted with permission from Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan.