Pan-seared Scallops* Recipe

Cooking Instructions

1. 1

   Prepare the Farro

   In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat to low, cover, and simmer for about 30 minutes or until tender. Drain any excess liquid and set aside.

2. 2

   Roast the Vegetables

   Preheat the oven to 400°F (200°C). Toss cauliflower florets and diced sweet potato with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

3. 3

   Sauté the Mushrooms and Poblano

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced maitake mushrooms and diced poblano pepper. Sauté for about 5-7 minutes until softened and lightly browned. Season with salt and pepper to taste. Remove from heat and set aside.

4. 4

   Make the Carrot Purée

   In a small pot, boil chopped carrots in salted water until soft, about 10-15 minutes. Drain and blend in a food processor with a drizzle of olive oil until smooth. Season with salt to taste.

5. 5

   Crispy Leeks

   Thinly slice leeks and rinse to remove dirt. Heat remaining olive oil in a small pan over medium-high heat. Add leeks and fry until golden and crispy, about 3-5 minutes. Drain on paper towels.

6. 6

   Sear the Scallops

   Pat scallops dry with a paper towel and season with salt and pepper. In a large skillet over high heat, add remaining olive oil. Once hot, add scallops and sear for 2-3 minutes on each side until golden brown and cooked through.

7. 7

   Assemble the Dish

   On a plate, create a base with the farro, then arrange the roasted sweet potato and cauliflower. Place seared scallops on top and drizzle with carrot purée. Garnish with sautéed maitake mushrooms, poblano, and crispy leeks.