Scallops with Asparagus Freekeh Salad and Chimichurri Vinaigrette


  • 3 tablespoons parsley, chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons garlic, minced
  • 2 teaspoons red chile flakes
  • Salt and pepper to taste
  • ½ cup extra-virgin olive oil
  • 2 cups freekeh
  • 1 tablespoon salt
  • 8 pencil-sized asparagus, cut into ½-inch pieces
  • 1 cup teardrop tomatoes, halved
  • 1 cup baby arugula
  • ¼ cup grapeseed oil
  • 8 U10 scallops


Combine parsley, vinegar, garlic and chile flakes in a food processor and mix until smooth. Season chimichurri with salt and pepper to taste and stir in olive oil.

In a large saucepan, bring 5 cups cold water and 1 tablespoon salt to boil and cook freekeh, skimming off foam while stirring occasionally. Cover tightly, lower heat to simmer and cook for 40 minutes. Transfer to bowl and toss with ½ cup of chimichurri and asparagus. Then toss with tomatoes and arugula.

Season scallops with salt and heat grapeseed oil in saute pan over medium-high heat. Cook scallops for 4 minutes until golden crust forms, turn and cook for additional 5 seconds. Transfer to paper towels.

Spoon 1 cup of freekeh onto a plate and top with two scallops. Drizzle with remaining chimichurri. Makes 4 servings.

Executive Chef Jeffrey Jake, Silverado Resort and Spa, Napa, Calif.