Remove the scallops from the shell if necessary and remove the roe. Rinse under cold water and then place on absorbent paper or a clean j-cloth to make sure they are dry before you cook them.
To cook the scallops: Heat a frying pan until hot and add a splash of sunflower oil. Dust the scallops in the ground cumin and season with Maldon sea salt. Cook the scallops for 1 minute on each side, add a squeeze of lemon juice to the pan and serve immediately.
Place the bulgar wheat in a bowl with salt and pepper and generous glug of olive oil. Cover with boiling water and then cover the bowl with cling film. Leave for 10-15 minutes or until all of the water had been absorbed and the bulgar wheat is tender.
Whilst the bulgar wheat is cooking. Pick and chop the mint and parsley. Peel and crush the garlic clove to a puree with a pinch of salt. Blanch the tomatoes, remove the seeds and skin and then dice the flesh. Finely slice the spring onions.
Once the cooked bulgar wheat is cool, add the chopped mint and parsley and mix well. Add the chopped garlic, olive oil and juice from the lemon. Carefully mix in the chopped tomato flesh and finish with the spring onions. Check the seasoning and adjust if necessary.
Mix the harissa paste with the juice of half a lemon. Add the honey and whisk. Slowly whisk in the olive oil until you have a homogenous dressing. Check the seasoning and adjust if necessary.
To serve: Place a small mound of tabbouleh on a plate and top with a scallop. Finish with a drizzle of the harissa dressing.
«When buying scallops, try and source diver caught scallops. The quality and flavour is far superior to those that have been washed and pasteurised.»