Coconut Mussels And Scallops On Gingered Farro With Kale Recipe

Name: Coconut Mussels And Scallops On Gingered Farro With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Farro; 1/2 cup sliced almonds; 1/2 cup unsweetened, flaked coconut; 2 tablespoons sesame seeds; oil; 2 medium shallots, sliced; 2 garlic cloves, minced; 2 tablespoons crystallized ginger, finely chopped; 1/4 cup cilantro, chopped; 1/4 cup basil, chiffonade; 1/4 cup mint, thinly sliced; 1 cup farro; 1 bunch kale or other hearty greens; coconut shellfish; 1 tablespoon butter; 8 large scallops; 2 garlic cloves, chopped; 1 bunch cilantro, stems and leaves chopped separately; 1/2 jalapeno, sliced; 1 teaspoon lime zest; 1/3 cup sake; 1/2 can coconut milk; 1/2 juice of lime; 1/2 teaspoon chili garlic sauce; 2 pounds mussels

Servings: persons

Farro
1/2 cup sliced almonds
1/2 cup unsweetened, flaked coconut
2 tablespoons sesame seeds
oil
2 medium shallots, sliced
2 garlic cloves, minced
2 tablespoons crystallized ginger, finely chopped
1/4 cup cilantro, chopped
1/4 cup basil, chiffonade
1/4 cup mint, thinly sliced
1 cup farro
1 bunch kale or other hearty greens
coconut shellfish
1 tablespoon butter
8 large scallops
2 garlic cloves, chopped
1 bunch cilantro, stems and leaves chopped separately
1/2 jalapeno, sliced
1 teaspoon lime zest
1/3 cup sake
1/2 can coconut milk
1/2 juice of lime
1/2 teaspoon chili garlic sauce
2 pounds mussels

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
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
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
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
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.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Farro, 1/2 cup sliced almonds, 1/2 cup unsweetened, flaked coconut, 2 tablespoons sesame seeds, and more.

Yes, Coconut Mussels And Scallops On Gingered Farro With Kale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Mussels And Scallops On Gingered Farro With Kale

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