Thursday, April 7, 2011
Bite with Belkys: Seared Scallops with a Citrus Tabouleh from Seasons 52
It's always nice to know your food is fresh and low on calories and tonight, we're stopping at a restaurant that manages to do both while making the dish taste great. Let's grab a Bite with Belkys.
The Chef: Matt McCormick
The Restaurant: Seasons 52
The Dish: Seared Scallops with a Citrus Tabouleh
2 pounds of U-12 scallops
lemon grass skewers (optional)
extra virgin olive oil
1 1/2 cup of water
juice and zest of 1 orange
juice and zest of 1 lemon
8 oz. of bulgur wheat
1 pinch of kosher salt
1 Tbs of mint, chopped
1 Tbs of parsley, chopped
2 Tbs of toasted almonds
2 Tbs of dried cranberries
Method of Preparation:
-Start by placing seasoned scallops in lemon grass skewers. Then, sear them in a little olive oil.
-Next, prepare a hot citrus liquid. In a cup of water, add orange juice, orange zest, lemon juice, lemon zest and warm it up over the stove.
-Now, move on to the tabouleh. In a large pan, add bulgur wheat. Then, drizzle the wheat with extra virgin olive oil, kosher salt and pour in the hot liquid. Stir it and let it sit (covered, air tight) for about 20 to 30 minutes.
-Once the tabouleh is ready, transfer it to a mixing bowl. Add mint, parsley, toasted almonds, dried cranberries, orange zest and lemon zest and mix it up.
Serve the tabouleh and garnish with a roasted lemon wedge and arugula. Top the dish with the seared scallops.
Serving Suggestion: Sauvignon Blanc
FOR MORE INFORMATION:
(Print the recipe and take it to the restaurant to receive a complimentary mini-indulgence dessert. (Valid until April 14th, 2011)
321 Miracle Mile
Coral Gables, FL 33134