Pan Seared Scallops Fregula Roasted Vegtable Salad

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By: Chef Victor AvilaSpaghettini 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

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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.

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  1. By: Chef Victor AvilaSpaghettini 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.

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