Your dinner guests will swoon when served this culinary work of art! Browned butter and capers put the finishing touches on this delightful summer dish. —Rachel (Simple Seasonal)
1 1/2 cups
low-sodium chicken broth
fresh cracked pepper to taste
large diver scallops
salt and pepper to taste
sprigs of basil
In This Recipe
Brush your grill clean.
In a small saucepan combine 1 C of freekah with 1 1/2 C of chicken broth. Bring to a boil and then reduce to a simmer and cover. Cook for 20 to 25 minutes, or until all of the liquid is absorbed.
While the freekah is cooking skewer you garlic scapes. Do this by winding them into flat spirals, which you then place on your skewers while maintaining the flat shape of the spiral. The fact that garlic scapes have a natural curl make this process a little easier.
Once skewered, brush the garlic scapes with 1 Tbsp of olive oil and season with salt and pepper. Grill over direct medium heat for 8-10 minutes with the lid closed as much as possible, turning once or twice, until they begin to turn golden-brown. Remove from the grill and set aside.
To prep your scallops rinse them under cold water to remove any grit and then pat dry with a paper towel and set aside.
On each person's plate make a bed of freekah and arrange 3 grilled garlic scapes in a beautiful pattern.
Add olive oil and butter to a frying pan over medium-high eat. Allow the pan to heat until the butter is melted and turning brown. Once you have hot, brown butter add the scallops to the pan. Cook about 1 1/2 minutes on each side.
Once the scallops have finished cooking immediately arrange them over the grilled garlic scapes, 3 to a plate. Sprinkle 1 tsp of capers onto each plate and then drizzle with the remaining butter in the pan and season with salt and pepper to taste. For a final touch, garnish with a sprig of fresh basil. Serve immediately.