▶️ How to make Pan Seared Scallops with Lebanese Tabbouleh Salad - LIVESTREAM

Directions 📝

PREP 🔪

1. Bring 1 cup of water up to a boil.

2. Soak the bulgur wheat in a mixing bowl with ½ cup of boiling water.
3. Dice 5 tablespoons of butter.
4. 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.
5. Chop all that parsley and mint!
6. Dice the tomato and remove any liquid and seeds.
7. Mandolin the red onion.
8. Dice the cucumber.
9. 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.
10. Create your tabbouleh salad. Combine the soaked bulgur wheat, the remaining chopped herbs, the tomatoes, and the red onion in a medium bowl.
11. Season the salad with the olive oil. Zest and juice the lemon. Add the coriander. Season with black pepper and truffle salt to taste.
12. Cover the bowl with plastic wrap and let it marinate in the refrigerator until ready to serve.
13. Dry the scallops with the paper towels.

HOW TO COOK 🍳

1. Heat your cast iron pan over high heat.

2. Season the scallops with kosher salt.
3. Once the pan is extremely hot, add the canola oil.
4. Place the scallops in carefully, one by one in a clockwise direction around the pan.
5. Once they are browned on the bottom, flip them in the clockwise order that you placed them. Begin to brown the other side.
6. Baste the scallops using the basting kit and remove them from the pan.
7. Season the scallops with a splash of lemon juice and truffle salt to finish.
8. Plate your tabbouleh salad and scallops. Add the butter sauce. “Simple elegance” as my mentor Suzette Gresham would say.