I don’t claim to be an expert on scallops or tabouli. But I can honestly tell you neither was difficult.
Reluctant Gourmet has great tips for making scallops. It turns out they’re really easy and don’t require much effort. Just don’t overcook them!
Tabouli just involves chopping and mixing. That’s all. I highly recommend chopping your herbs quite fine, and letting it sit in the fridge over night (or for a day) before you serve it. The flavors marry (yup, I said it), and it’s a much more delicious salad than if you serve it right after mixing. Can’t wait to take it for lunch next week!