Coconut Mussels and Scallops on Gingered Farro with Kale

By • May 3, 2012 • 0 Comments

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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

Serves 4

Farro

  • 1/2 cup sliced almonds
  • 1/2 cup unsweetened, flaked coconut
  • 2 tablespoons sesame seeds
  • oil
  • 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

coconut shellfish

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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