Coconut Mussels And Scallops On Gingered Farro With Kale

1. 1

   Toast almonds and coconut in a dry dutch oven until just starting to brown. Add sesame seeds and stir a couple more minutes until fragrant. Pour into large bowl.

2. 2

   Add a tablespoon of oil to pot and saute shallots over medium heat until light brown. Add garlic and stir a couple minutes. Add to bowl. Add ginger, cilantro, mint and basil to bowl and mix.

3. 3

   Add another tablespoon of oil to pot, add farro and toast until frangrant. Add 3 cups water and simmer about 15 minutes or until desired consistency. Add kale and cook a couple minutes. Strain and add to bowl, toss to combine. Mound on four plates.

4. 4

   Heat a cast iron or stainless heavy pan over high heat. Season scallops on each side with salt and pepper. Add a tablespoon of butter and, when hot, add scallops cooking just a minute or two on each side to form a crust, but not overcook the scallops. Place on top of farro.

5. 5

   Add a small splash of oil and cook garlic, jalapeno, zest and 2 tablespoons of the cilantro stems for 2 minutes. Add the coconut milk and sake and mussels and cover. Shake once or twice and cook about 5 minutes until the mussels have opened, discarding any that don't. Place mussels on top of farro and add a squeeze of lime juice and chili garlic to sauce. Increase heat and boil a minute until slightly thickened. Pour sauce over dish and garnish with cilantro and sesame seeds.

* Per serving · 4 servings · Values may vary.