Seared Scallop Fregola Recipe

Blanch basil: bring a small pot of water to a boil, add the basil leaves for 10 seconds, then immediately transfer to an ice bath. Drain and pat dry. This tempers the basil color and flavor for a brighter oil.

Blend basil and oil: in a blender or with an immersion blender, combine the blanched basil, extra-virgin olive oil, 1 tsp lemon juice, and 1/4 tsp kosher salt. Blend until smooth and vibrant (about 30–45 seconds).

Strain (optional): for a silky oil, pass through a fine-mesh sieve or chinois, pressing to extract as much oil as possible. Reserve basil oil in a small container at room temperature until plating.

Toast panko: heat 1 tbsp butter in a small skillet over medium heat. Add panko and toast, stirring, until golden and crisp, about 3–4 minutes.

Finish crumble: remove from heat, stir in 2 tbsp Parmesan, chopped parsley (if using), and 1/8 tsp salt. Keep warm in the skillet or bowl until plating.

Prepare: toss tomatoes with 1 tsp olive oil and 1/4 tsp kosher salt.

Blister tomatoes: heat a small nonstick or cast-iron skillet over high heat. Add tomatoes and cook, shaking the pan occasionally, until skins blister and some split, 3–4 minutes. Remove and set aside.

Char lemon: place cut-side down in the same hot pan and press lightly for 30–45 seconds until charred and fragrant. Remove and reserve for squeezing over finished dish.

Toast fregola: heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the fregola and stir until lightly toasted and fragrant, about 2–3 minutes.

Sauté aromatics & mushrooms: add the minced shallot and garlic to the fregola and cook 1 minute until translucent. Add the shiitake and cremini mushrooms, season with 1 tsp salt and 1/4 tsp pepper, and cook until mushrooms release moisture and begin to brown, about 4–5 minutes.

Cook fregola: add 1 cup of warm stock, stir, and simmer until liquid is mostly absorbed. Continue adding stock 1 cup at a time, stirring occasionally, letting each addition be absorbed before adding more, until fregola is tender but slightly al dente, about 12–15 minutes total and using about 3 cups stock.

Finish with peas & cheese: stir in thawed peas and 1 tbsp butter. Remove from heat and fold in 1/4 cup grated Parmesan. Adjust seasoning with salt and pepper to taste. Keep warm.

Dry scallops thoroughly: pat scallops very dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature for 5 minutes.

Sear scallops: heat a large stainless-steel or cast-iron skillet over high heat until very hot. Add 1 tbsp butter and 1 tbsp olive oil. When foam subsides and oil shimmers, add scallops spaced apart. Sear without moving until a deep golden crust forms, about 1.5–2 minutes per side. Add remaining 1 tbsp butter to the pan near the end and spoon melted butter over scallops for 15–30 seconds to finish.

Transfer scallops to a plate and let rest for 1 minute. Keep warm.

Plate fregola: spoon warm pea & mushroom fregola into the center of 4 warmed plates (about 1/2 cup per plate).

Arrange scallops: place 3 seared scallops on top of each mound of fregola.

Add tomatoes & lemon: tuck blistered tomatoes around the fregola and squeeze charred lemon over the scallops and fregola to taste (about 1/4 lemon per plate).

Drizzle basil oil: using a spoon or squeeze bottle, drizzle 1–2 teaspoons basil oil around and over the scallops and fregola for brightness and color.

Scatter crumble & cheese: finish with a generous sprinkle of the panko-parmesan crumble (about 1 tbsp per plate) and shave or grate a little extra Parmesan over each serving.

Garnish and serve: tuck micro basil leaves on top, season with a final pinch of salt if needed, and serve immediately.