Lemon-Dill Bulgur Salad with Scallops

Ingredients

• 6 cups baby spinach trimmed ( 2 bunches)
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon bottled garlic minced
• 1 cup bulgur uncooked
• 1 cup corn kernels frozen thawed
• 2 cups cucumber seeded chopped
• 0.3 cup tablespoon dill dried fresh chopped
• 0.3 cup juice of lemon 
• 2 tablespoons olive oil 
• 1.5 cups plum tomatoes chopped
• 1.5 teaspoons salt 
• 1.5 pounds sea scallops 
• 1 teaspoon sugar 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring the water to a boil in a medium saucepan.
2. Add bulgur; partially cover, reduce heat, and simmer for 5 minutes.
3. Drain; cool.
4. While the bulgur cooks, heat a medium nonstick skillet coated with cooking spray over medium-high heat.
5. Add scallops, and cook 3 minutes, turning once.
6. Remove from heat; place scallops in a large bowl.
7. Add bulgur, cucumber, and next 9 ingredients (cucumber through pepper) to scallops in bowl; toss well to coat.
8. Place 1 cup watercress on each of 6 plates; top each serving with 1 cup scallop mixture.