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Articles - Gourmet Pleasures:

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WARM BULGUR SALAD WITH SEPIA AND PINK PEPPERCORN SCALLOPS


Ingredients

Bulgur

Squid ink

Scallops

Pink peppercorns

Oil 

Brandy

 

Method

Cook the bulgur in salted water, drain and mix with the squid ink until well blended. Keep hot.

Rinse scallops and dry well with kitchen paper. In a pan heat some oil with pink peppercorns. When it starts to sizzle, fry the scallops no more than 30 seconds per side. Flambé with the brandy. Serve on the bulgur.

By Baita E Salmaso

www.kesseboehmer.com