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
Ingredients
- 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
Directions
-
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.
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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.
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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.
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