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Ingredients
- 2 tbsp bulgur wheat
- 3 tbsp boiling water
- Olive oil
- Salt and pepper
- Small bunch coriander, chopped
- 2 spring onions, chopped
- 1 red chilli, de-seeded and finely sliced
- 1 ripe mango, finely diced
- 12 scallops, roes removed
- Knob of butter
- 2 heads Baby Gem lettuce
- Lime juice
In a small bowl, cover the bulgur with three tablespoons of boiling water and leave for five to 10 minutes to fluff up to roughly double in volume. Season to taste with olive oil and salt and pepper. Add to this the chopped coriander, spring onions, chilli and mango, and season generously with lime juice.
Spoon some into each lettuce “boat” and arrange on a platter. You can leave this for a while – about an hour. About 10 minutes before you’re ready to serve, heat a chargrill pan till it’s smoking. Fry the scallops in a generous knob of butter for just 45 seconds or so on each side. Season well. Put a scallop onto each boat and dig in.
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