▶️ How to make Pan Seared Scallops with Lebanese Tabbouleh Salad - LIVESTREAM
Pan Seared Scallops with Lebanese Tabbouleh Salad
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Category
Main Dish
Servings
2
Cook Time 🍳
90 minutes
Chef
Chef Tucker
In this on-demand class, we’re about to level up our scallop game and impress even the toughest critics in your kitchen!
I wanted to pair our winning scallops with a Lebanese tabbouleh salad. Scallops make me think Mediterranean flavors, so our this edible adventure lands in Lebanon, another beautiful coastal country touching the Mediterranean!

Ingredients 🍲
- 6 ea U10 scallops ❄
- ⅓ cup bulgur wheat
- 1 stick butter ❄
- 1 bunch parsley
- 1 each red onion
- 1 bunch mint
- 2 ounces extra virgin olive oil
- 1 lemon
- 1 Persian cucumber
- 1 heirloom tomato
- ¼ bunch thyme
- 2 cloves garlic
- ½ teaspoon coriander, ground
- 1 packet Balinese truffle salt
1 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 ounces canola oil
Cutting board
- Knife
- Tongs
- Large cast iron or saute pan
- Large spoon
- Medium mixing bowl
- Microplane
- Wooden spoon
- Plastic wrap
- Paper towels
- Mandolin
- Small pot
- Whisk
❄ PLEASE KEEP REFRIGERATED BEFORE CLASS ❄
MISE EN PLACE 🥄
Directions 📝
PREP 🔪
Bring 1 cup of water up to a boil.
- Soak the bulgur wheat in a mixing bowl with ½ cup of boiling water.
- Dice 5 tablespoons of butter.
- Smash 2 cloves of garlic. Combine them with the thyme sprigs and the remaining 3 tablespoons of butter. This is your basting kit for the scallops.
- Chop all that parsley and mint!
- Dice the tomato and remove any liquid and seeds.
- Mandolin the red onion.
- Dice the cucumber.
- In a small pot, melt the 5 tablespoons of butter cubes. Turn off heat and season with lemon juice and salt. Add a pinch of the chopped parsley and mint.
- Create your tabbouleh salad. Combine the soaked bulgur wheat, the remaining chopped herbs, the tomatoes, and the red onion in a medium bowl.
- Season the salad with the olive oil. Zest and juice the lemon. Add the coriander. Season with black pepper and truffle salt to taste.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator until ready to serve.
- Dry the scallops with the paper towels.
HOW TO COOK 🍳
Heat your cast iron pan over high heat.
- Season the scallops with kosher salt.
- Once the pan is extremely hot, add the canola oil.
- Place the scallops in carefully, one by one in a clockwise direction around the pan.
- Once they are browned on the bottom, flip them in the clockwise order that you placed them. Begin to brown the other side.
- Baste the scallops using the basting kit and remove them from the pan.
- Season the scallops with a splash of lemon juice and truffle salt to finish.
- Plate your tabbouleh salad and scallops. Add the butter sauce. “Simple elegance” as my mentor Suzette Gresham would say.
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