Dinner: Sea Scallops, Tabbouleh, and Sweet Potato Fries

this is going to be a jam packed post of pictures and recipes!! my new roommate (and sorority sistaaaa, holla!) Becca loves to cook as much as i do so i cant take full credit! we worked together to make this AMAZING meal, and while the cooktime was long, the real prep wasn't time consuming at all! :) perfect weeknight or weekend meal!

Seared Sea Scallops (how's that for alliteration!!??)

1 lb jumbo sea scallops (wild caught - always!) paprika, to tastecayenne pepper, to tastes&p to tastePreparation:
pat dry fresh scallops with a paper towel to ensure that real crisp outside when cooked.  combine all ingredients in a tupperware bowl (or whatever you have!) heat a skillet pan with a bit (1tbsp will do) of evoo.  once the pan is heated and coated with evoo, place scallops in the pan. cook on each side for about a minute, or until opaque. you dont want to overcook these guys, so pay attention :)

serve immediately. enjoyyyyyy!! :)

(found *via GimmeSomeOven)

1/2 cup bulgur (a.k.a. cracked wheat)2 cups of water or chicken stock2-3 cups of curly parsley, finely chopped1/2 cup of mint, finely chopped1/4 cup of scallions, finely chopped3-4 roma tomatoes, chopped2 Tbsp of olive oiljuice of half of one lemon (or more to taste)1/2 tsp saltMethod:
In a large bowl, pour 2 cups of boiling water (or chicken stock) over the bulgur.  Let it sit for 30-60 minutes until softened, and then strain the bulgur through a fine-mesh strainer.
Then combine the prepared bulgur, parsley, mint, scallions, and tomatoes in a large bowl.  Add oil and lemon juice, and stir until well mixed.  Add salt to taste.
Serve immediately or refrigerate for up to one day.

Sweet Potato Fries

2 sweet potatoes, peeled and cut to desired sizeevoopaprika, to taste cayenne pepper, to tastes&p, to tastePreparation:

pre-heat oven to 425 degrees. mix all ingredients in a bowl and place on foiled tray.  add extra cayenne and paprika if desired (we did!). bake for 35 minutes at 425. for the last 5 or so minutes, put the oven on low broil - this gives it a bit of a crisp at the end!


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