A sprinkle of curry power makes for a fragrant crust and deep yellow hue on each jumbo scallop. A quick sear later, these flavorful scallops are served atop a lovely freekeh salad studded with sautéed snap peas, sliced garlic, and fresh thyme. Hearty and healthy, cooking the grains in rich stock instead of water really adds a layer of extra flavor to this lovely dish.
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Curried Seared Scallops with Snap Pea & Freekeh Salad
Ingredients:
- 8-10 jumbo sea scallops
- salt and pepper
- olive oil
- curry powder
- 1 cup stock or water
- 1/2 cup freekeh
- 2 cups snap peas
- 3 garlic cloves, thinly sliced
- 1 Tablespoon fresh thyme leaves, roughly chopped
Directions:
- Bring the stock/water to a boil in a small saucepan. Add in the freekeh and a pinch of salt; reduce the heat to low and cook for 15-18 minutes or until the freekeh is tender.
- In a medium sauté pan, heat 1 Tablespoon of olive oil over medium heat. Add in the sliced garlic, snap peas, thyme as well as ½ teaspoon of salt and a big grinding of black pepper. Sauté for 5 minutes or until the veggies are tender. Add into the cooked grains.
- Lastly, heat another Tablespoon of oil in a large non-stick skillet over medium-high heat. Season each scallop with a pinch of salt and pepper and a sprinkling of curry powder. Sear for 1 ½ minutes on one side, then flip the scallops and cook for 30 more seconds.
- Serve the scallops on top of the warm freekeh salad.
Tagged: ancient grains, curried scallops, curry powder, freekeh, freekeh salad, fresh thyme, garlic, scallops, sea scallops, seared scallops, shellfish, snap peas, whole grains
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