Tabbouleh is a very herbaceous salad from the Middle East that is largely parsley and mint based. It has some bulgur in it to bulk it out and some lemon juice and tomatoes to add acidity with a little sweet onion to complete the suite of flavors. Many recipes call for cold soaking the bulgur with the tomato juices and some extra water but here I just call for pre-cooked bulgur to make it simpler.
Tabbouleh is often eaten by itself, on lettuce leaves, or with warm pitas, but here I like to serve it alongside scallops to add flavor to them without overpowering the delicate scallop flavor.
Preheat the water bath to 122°F (50°C).
Mix the spices together in a bowl. Salt and pepper the scallops then sprinkle with the spice mixture. Add to the sous vide bag in a single layer then lightly seal. Place the sous vide bag in the water bath and cook for 15 to 35 minutes.
Mix together all the ingredients in a large bowl.
Remove the scallops from the sous vide bag and dry them thoroughly using paper towels or a dish cloth. Sear over high heat on one side until they just begin to brown. Remove from the heat.
Spoon some tabbouleh salad on a plate then top with the scallops. Top with some mint leaves then serve.