serves one
Ingredients
4 large scallops
1-3/4 oz fregola or Sardinian couscous
1 Tbsp finely chopped carrot
1 Tbsp finely chopped celery
1 Tbsp finely chopped onion
1/2 c arugula
1/2 c chopped romaine
1/2 c chopped radicchio
1/2 c endive halves
5 baby heirloom tomatoes, cut in half
10 strings French beans
2 Tbsp pesto
1 Tbsp extra virgin olive oil
salt and pepper
1/4 tsp saffron
1 c hot vegetable broth
Method
Preheat oven to 350 degrees. Bring 1 cup salted water to a boil. Reduce heat to medium, add couscous, and cook with the carrots, celery, and onions. Meanwhile, preheat grill and season scallops with salt and pepper. Grill the scallops for 4 minutes on each side until golden.
In an oven-safe pan, add olive oil, vegetable broth, saffron, and grilled scallops. Place in oven without covering and cook for 4 minutes.
In a separate bowl, mix the arugula, romaine, endive, French beans, radicchio, and tomatoes. Add the couscous and the pesto. Mix again. Plate “salad,” then add scallops on the side and on top.
Suggested wine pairing: Villa Sparina Gavi di Gavi. This beautiful wine delivers fragrances of white flowers and stone fruit. It’s full and rich on the palate, yet soft and harmonious with tones of citrus fruits and peach resulting from the complete ripening of the Cortese grape. A recipient of Italy’s highest award, the “Tre Bicchieri” from the Gambero Rosso, the Gavi di Gavi will bring out the wonderful flavors of the scallops in harmony with the remaining ingredients in the dish.