By: Chef Victor Avila – Spaghettini Grill & Jazz Club 1 C Chicken stock 1 C Fregula 1 Bay leaf 5 T Extra virgin olive oil – plus more for drizzling 2 pinch Sea salt 2 Green onions – chopped 1 Shallot – chopped 1 pinch Saffron 1 stalk Celery – diced 1 Zucchini – diced 1 Yellow squash – diced 1 Roma tomato- seeded and diced 3 Diver scallops – fresh 1 bunch Wild arugula 1 T Balsamic syrup – for drizzling In a medium sauce pan, bring 1C chicken stock to a boil. Add fregula, bay leaf, saffron, 1 T of olive oil, and a pinch of sea salt. Cook covered for 8-10 minutes. All liquid should be absorbed by the fregula. Heat 2 T olive oil in a medium skillet over medium heat. Sautee green onions, shallots, and celery for 2 to 3 minutes, add zucchini, squash, and tomatoes and cook for 2 to 3 minutes. Combine fregula and vegetables and coo on low heat for another minute. Add additional stock or hot water if mixture is dry. In a medium nonstick skillet heat remaining 2 tbsp. olive oil, cook scallops until golden and sprinkle with a pinch of sea salt. Turn and brown other side. Divide fregula mixture among four plates and top with finely chopped arugula. Top each with three scallops. Finish with a drizzle of warm balsamic syrup.
Pan Seared Scallops Fregula Roasted Vegtable Salad
Pan Seared Scallops Fregula Roasted Vegtable Salad taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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By: Chef Victor Avila – Spaghettini Grill & Jazz Club 1 C Chicken stock 1 C Fregula 1 Bay leaf 5 T Extra virgin olive oil – plus more for drizzling 2 pinch Sea salt 2 Green onions – chopped 1 Shallot – chopped 1 pinch Saffron 1 stalk Celery – diced 1 Zucchini – diced 1 Yellow squash – diced 1 Roma tomato- seeded and diced 3 Diver scallops – fresh 1 bunch Wild arugula 1 T Balsamic syrup – for drizzling In a medium sauce pan, bring 1C chicken stock to a boil. Add fregula, bay leaf, saffron, 1 T of olive oil, and a pinch of sea salt. Cook covered for 8-10 minutes. All liquid should be absorbed by the fregula. Heat 2 T olive oil in a medium skillet over medium heat. Sautee green onions, shallots, and celery for 2 to 3 minutes, add zucchini, squash, and tomatoes and cook for 2 to 3 minutes. Combine fregula and vegetables and coo on low heat for another minute. Add additional stock or hot water if mixture is dry. In a medium nonstick skillet heat remaining 2 tbsp. olive oil, cook scallops until golden and sprinkle with a pinch of sea salt. Turn and brown other side. Divide fregula mixture among four plates and top with finely chopped arugula. Top each with three scallops. Finish with a drizzle of warm balsamic syrup.
