Author Notes: I turned what is usually a condiment into a complex, chewy platform for some delicate shellfish. I had some of the farro left over which made a great lunch on its own but could also be topped with chicken, tofu or shrimp. The best part is that, though there is some prep and a few steps, the bulk of the recipe was done in one pot. - savorthis
- 1/2 cup sliced almonds
- 1/2 cup unsweetened, flaked coconut
- 2 tablespoons sesame seeds
- 2 medium shallots, sliced
- 2 garlic cloves, minced
- 2 tablespoons crystallized ginger, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup basil, chiffonade
- 1/4 cup mint, thinly sliced
- 1 cup farro
- 1 bunch kale or other hearty greens
- 1 tablespoon butter
- 8 large scallops
- 2 garlic cloves, chopped
- 1 bunch cilantro, stems and leaves chopped separately
- 1/2 jalapeno, sliced
- 1 teaspoon lime zest
- 1/3 cup sake
- 1/2 can coconut milk
- 1/2 juice of lime
- 1/2 teaspoon chili garlic sauce
- 2 pounds mussels
- Toast almonds and coconut in a dry dutch oven until just starting to brown. Add sesame seeds and stir a couple more minutes until fragrant. Pour into large bowl.
- Add a tablespoon of oil to pot and saute shallots over medium heat until light brown. Add garlic and stir a couple minutes. Add to bowl. Add ginger, cilantro, mint and basil to bowl and mix.
- Add another tablespoon of oil to pot, add farro and toast until frangrant. Add 3 cups water and simmer about 15 minutes or until desired consistency. Add kale and cook a couple minutes. Strain and add to bowl, toss to combine. Mound on four plates.
- Heat a cast iron or stainless heavy pan over high heat. Season scallops on each side with salt and pepper. Add a tablespoon of butter and, when hot, add scallops cooking just a minute or two on each side to form a crust, but not overcook the scallops. Place on top of farro.
- Add a small splash of oil and cook garlic, jalapeño, zest and 2 tablespoons of the cilantro stems for 2 minutes. Add the coconut milk and sake and mussels and cover. Shake once or twice and cook about 5 minutes until the mussels have opened, discarding any that don't. Place mussels on top of farro and add a squeeze of lime juice and chili garlic to sauce. Increase heat and boil a minute until slightly thickened. Pour sauce over dish and garnish with cilantro and sesame seeds.