Saffron-Scallop Cracked Wheat Pilaf with Harissa Tahini Drizzle
Tender seared scallops rest atop aromatic saffron-infused bulgur wheat pilaf, finished with a creamy harissa tahini sauce. This elegant Middle Eastern-inspired dish celebrates spring with fresh herbs and warming spices.
Ingredients
- 400g large sea scallops (about 12 pieces)
- 200g coarse bulgur wheat
- 1 pinch saffron threads (about 1/4 teaspoon)
- 500ml chicken or vegetable stock
- 3 tablespoons olive oil, divided
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 3 tablespoons tahini
- 1 tablespoon harissa paste
- 2 tablespoons lemon juice
- 2 tablespoons warm water
- 40g toasted pine nuts
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- Salt and black pepper to taste
Instructions
Steep saffron threads in 2 tablespoons of warm stock for 10 minutes to bloom.
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and cook for 5 minutes until softened.
Add garlic, cumin, coriander, and cinnamon. Stir for 1 minute until fragrant.
Add bulgur wheat and stir to coat in the spices. Pour in remaining stock and saffron with its soaking liquid. Bring to a boil, reduce heat to low, cover and simmer for 12-15 minutes until liquid is absorbed and bulgur is tender.
While pilaf cooks, prepare harissa tahini by whisking together tahini, harissa paste, lemon juice, and warm water until smooth. Season with salt to taste.
Pat scallops completely dry with paper towels and season with salt and pepper on both sides.
Heat remaining 2 tablespoons olive oil in a large non-stick skillet over high heat until shimmering.
Carefully place scallops in the pan, leaving space between each. Sear without moving for 2 minutes until golden brown crust forms.
Flip scallops and cook for another 1-2 minutes until internal temperature reaches 63°C (145°F) and scallops are just opaque in the center.
Fluff pilaf with a fork and fold in most of the parsley and mint, reserving some for garnish.
Divide pilaf among 4 plates, arrange 3 scallops on each portion, drizzle generously with harissa tahini, and top with pine nuts and remaining fresh herbs. Serve immediately.
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