Jul 14 2026
Restaurants›The Kitchen Restaurant›The First One Recipe

The First One Recipe

Inspired by The Kitchen Restaurant
Time1h 15m
Serves4

Pan Roasted Sea Scallop with Hibiscus Poached Figs, Summer Squash, Farro Verde and Tarragon.

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Ingredients

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Sea Scallops

Hibiscus Poached Figs

Summer Squash

Farro Verde

Garnish

Method

Preparation of Hibiscus Poached Figs

  1. 1

    Poach the Figs

    In a saucepan, bring water to a boil. Add dried hibiscus flowers and simmer for 10 minutes. Strain and return liquid to the saucepan. Add honey and figs. Simmer for 15 minutes until figs are tender.

Cooking Farro Verde

  1. 2

    Cook the Farro

    In a pot, combine farro verde, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 30-35 minutes until tender. Drain any excess liquid and stir in olive oil.

Preparing Summer Squash

  1. 3

    Sauté the Squash

    In a skillet, melt butter over medium heat. Add sliced summer squash, salt, and black pepper. Cook for 5-7 minutes until tender and slightly caramelized.

Cooking Sea Scallops

  1. 4

    Pan-Roast the Scallops

    Heat olive oil in a skillet over high heat. Season scallops with salt and black pepper. Sear scallops for 2-3 minutes on each side until golden brown and cooked through.

Plating

  1. 5

    Assemble the Dish

    On each plate, place a serving of farro verde, then top with sautéed summer squash and pan-roasted scallops. Garnish with hibiscus poached figs and fresh tarragon.

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