Sous Vide Scallops with Tabbouleh Salad Recipe

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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