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.