Bulgur and Scallops, Lemongrass Emulsion Recipe

Ingredients:

• 1 cup bulgur
• 8-10 scallops, cleaned and dried
• 1 cup vegetable broth
• 1/4 cup olive oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 lemongrass stalk, bruised and cut into 2-inch pieces
• 1/2 cup coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon grated ginger
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Bring the vegetable broth to a boil in a medium saucepan. Add the bulgur, salt and pepper, stir and cover. Reduce the heat to low and cook for 15-20 minutes, or until the bulgur is tender and fluffy.
2. Meanwhile, prepare the scallops. Heat the olive oil in a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes per side, or until golden and cooked through. Remove from the pan and keep warm.
3. In the same pan, add the onion, garlic and lemongrass. Cook for 2-3 minutes, or until the onion is soft and translucent. Discard the lemongrass pieces.
4. Add the coconut milk, fish sauce, lime juice and ginger to the pan. Bring to a simmer and cook for 2-3 minutes, stirring occasionally. Remove from the heat and let cool slightly.
5. Transfer the mixture to a blender and blend until smooth. Season with salt and pepper to taste.
6. To serve, spoon the bulgur onto a plate and arrange the scallops on top. Drizzle with the lemongrass emulsion and sprinkle with cilantro.

Verdict:

This dish is a perfect combination of hearty bulgur and succulent scallops, enhanced by the fragrant and tangy lemongrass emulsion. The dish is a perfect example of a balance between flavors and textures.

Serving Suggestions:

Enjoy this dish on its own, or accompany it with a green salad or some steamed vegetables for a complete and satisfying meal.