Scallops Recipe

Preparation Steps

1. 1

   Prepare the Cashew Cream

   Soak the cashews in water for at least 2 hours. Drain and blend with 1/4 cup of water, lemon juice, salt, and a pinch of pepper until smooth and creamy. Set aside.

2. 2

   Make the Chimichurri

   In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Mix well and set aside.

3. 3

   Cook the Barley

   In a pot, bring vegetable broth to a boil. Add barley and reduce heat to a simmer. Cook for about 30 minutes or until barley is tender. Drain any excess liquid.

4. 4

   Prepare the Butternut Squash

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add diced butternut squash, season with salt and pepper, and sauté until tender, about 10-15 minutes.

5. 5

   Sear the Scallops

   Pat the scallops dry and season with salt and pepper. In a skillet, heat the remaining olive oil over high heat. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through.

6. 6

   Plate the Dish

   On each plate, serve a scoop of barley risotto, top with sautéed butternut squash, then place the seared scallops on top. Drizzle with cashew cream and chimichurri.