Seafood Tabbouli

• 12 cup fine-grain bulgur
• 12 lb calico scallops or 12 lb bay scallop
• 1 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh cilantro (optional)
• 1 cup chopped tomato
• 14 cup scallion
• 14 cup cooked baby shrimp
• 14 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 14 teaspoon hot pepper sauce (to taste)
• 14 teaspoon fresh ground pepper (to taste)

1. In heatproof bowl, add 1 cup boiling water to the bulgur; let stand 30 minutes.
2. In a medium size saucepan, bring about 3/4 inch of salted water to a boil, add the scallops, lower the heat and let simmer 2 minute Drain and cool.
3. Pour the bulgur into a colander lined with several layers cheesecloth or with a clean kitchen towel.
4. Gather the ends of the cloth or towel together and squeeze out all the liquid.
5. (Alternatively, you can drain in a close woven sieve.)
6. Place bulgur in a large bowl, add parsley through scallions and toss well.
7. Whisk together the dressing ingredients or shake in a jar to combine.
8. Add dressing to the bulgur mixture, tossing to coat evenly.
9. Chill 1 hour to overnight.
10. If chilling longer than 1 hour, chill scallops and shrimp separately and just add to tabbouli 1 hour before serving.

calico scallops, parsley, fresh cilantro, tomato, scallion, shrimp, lemon juice, olive oil, tomato paste, anchovy paste, hot pepper, ground pepper

Taken from www.food.com/recipe/seafood-tabbouli-184364 (may not work)