Tabbouleh is a very herbaceous salad from the Middle East that is largely parsley and mint based. It has some bulgur in it to bulk it out and some lemon juice and tomatoes to add acidity with a little sweet onion to complete the suite of flavors. Many recipes specify cold soaking the bulgur with the tomato juices and some extra water but here I just call for pre-cooked bulgur to make it simpler.
Tabbouleh is often eaten by itself, on lettuce leaves, or with warm pitas, but here I like to serve it alongside scallops to add flavor to them without overpowering the delicate scallop flavor.
When I sous vide scallops, I like to cook them at 122°F (50°C) for 15 to 35 minutes and then sear them on one side until they just start to brown. I like to simply season them with salt and pepper, and a light sprinkling of coriander and cumin.
Many people ask why you should sous vide scallops when they are easy to make already. In addition to the peace of mind of knowing that they are perfectly cooked, the sous vide process also slightly changes the texture of the scallops, making them a little firmer and denser.
When sealing, be sure to do it lightly so you do not crush the scallops too much.
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Preheat the water bath to 122°F (50°C).
Mix the spices together in a bowl. Salt and pepper the scallops then sprinkle with the spice mixture. Add to the sous vide bag in a single layer then lightly seal. Place the sous vide bag in the water bath and cook for 15 to 35 minutes.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Mix together all the ingredients in a large bowl.
Take the sous vide bag out of the water bath and remove the cooked scallops. Dry them off thoroughly using paper towels or a dish cloth. Quickly sear over high heat on one side until they just begin to brown. Remove from the heat.
Spoon some tabbouleh salad on a plate then top with the scallops. Top with some mint leaves then serve.
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