Giancarlo Ferrara

Pan-Seared Scallops with Fregula and Roasted Vegetables

 

Ingredients

1 cup chicken stock, plus more if needed

1 cup fregula

1 bay leaf

1 pinch saffron

5 tablespoons extra virgin olive oil, plus more for drizzling

2 pinches sea salt

2 green onions, chopped

1 shallot, chopped

1 stalk celery, diced

1 zucchini (preferably with blossom), diced

1 yellow squash, diced

1 roma tomato, seeded and diced

12 diver sea scallops (if using smaller scallops, increase quantity)

1 bunch arugula, finely chopped (about 1/2 cup)

1 tablespoon abbamele, warn

 

Method

1) In a medium saucepan, bring 1 cup chicken stock to a boil. 2) Add fregula, bay leaf, saffron, 1 tablespoon of olive oil and a pinch of salt. 3) Cook covered for 8 to 10 minutes. All liquid should be absorbed by the fregula. 4) Heat 2 tablespoons olive oil in a medium skillet over medium heat. 5) Sauté green onions, shallot and celery for 2-3 minutes. 6) Add zucchini, squash and tomato and cook for 2-3 minutes. 7) Combine fregula and vegetables and cook on low heat for another minute. Add additional stock or hot water if mixture is dry. 8) In a medium nonstick skillet, heat remaining 2 tablespoons olive oil. 9) Cook scallops until golden and sprinkle with a pinch of sea salt. 10) Turn and brown other side.

 

To Serve

1) Divide fregula mixture among four plates and top with finely chopped arugula. 2) Top each with three scallops. 3) Finish with a drizzling of warm abbamele and olive oil.