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
What You'll Need
unsweetened, flaked coconut
medium shallots, sliced
garlic cloves, minced
crystallized ginger, finely chopped
mint, thinly sliced
bunch kale or other hearty greens
garlic cloves, chopped
bunch cilantro, stems and leaves chopped separately
can coconut milk
juice of lime
chili garlic sauce
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.