Sophisticated yet simple to create, buttery scallops pair beautifully with the nutty pilaf of split emmer farro and wild rice. Balsamic roasted red onions, sautéed mushrooms and roasted fennel elevate this otherwise simple pilaf and bring complex flavors and textures to the party. Elegant enough for a dinner party but simple enough to make any night of the week.

Ingredients:

1 pound large scallops (sometimes called dollar scallops) 

1 shallot finely diced

2 cloves garlic minced

2 tablespoons butter (divided)

olive oil

1 teaspoon dried oregano

1/4 teaspoon piment d'ville (piment d'espelette) 

salt and pepper

1/4 cup dry white wine

2 cups chicken stock

1 cup Bluebird Grain Farms Potlatch Pilaf

1 fennel bulb

2 cups sliced mushrooms (preferably wild mushrooms, shiitake, or brown cremini)

1 red onion

1 tablespoon balsamic vinegar

Parsley or chives for garnish

Good quality vinegar like American Vinegarworks Hot Vinegar or Chardonnay Vinegar. (good quality sherry vinegar is a good substitution)

Directions:

Preheat the oven to 385

Heat butter and a drizzle of olive oil in a medium size sauce pan on medium heat. Add the 2 cloves of minced garlic and 1 finely diced shallot. sauté until they are starting to brown. Add salt, pepper, piment d'ville and dried oregano. Continue stirring for 1-2 minutes. Add the white whine and scrape up all of the brown bits from the bottom of the pan. Turn the heat up and deglaze the pan with the wine, cooking until almost all of the liquid has evaporated. Add the potlatch pilaf and stock. Bring to a boil, then reduce temperature, cover and simmer for 30-45 minutes. 

Meanwhile slice the red onion into rings and place them in the center of a piece of aluminum foil. Drizzle with olive oil, sprinke with salt and then drizzle with balsamic vinegar. Close up the foil to make a little steaming pouch.

Slice the fennel bulb into 1/2 inch chunks and scatter them on a parchment lined sheet pan. Drizzle with olive oil and sprinkle with kosher salt.

Place the sheet pan and foil pouch in the pre-heated oven. Roast the fennel until fully brown on the edges and starting to caramelize. (about 10-15 minutes) leave the balsamic onion in for 20-30 minutes,

Lay the scallops on a paper town and pat them completely dry with another paper towel. They must be completely dry or they will not sear.  Season the scallops with salt and pepper.

Heat up the skillet slowly with 1 tablespoon butter and a drizzle of olive oil. Fully coat the pan with oil. Add sliced mushrooms to the pan and sauté the mushrooms, adding salt and pepper as you cook. You want them to get slightly brown around the edges. Remove the mushrooms and set aside.

Turn up the heat on the pan to medium high heat. Once the fat is just starting to  smoke, add the scallops to the pan. They should sizzle as you add them. Be sure to leave plenty of room between the scallops so they do not crowd the pan. Sear for 2 minutes per side. Do not move them once you put them into the pan until it's time to flip or you will not get a nice sear. 

Once the pilaf is finished cooking add the mushrooms and fennel and combine. Plate the pilaf and top with the seared scallops and balsamic red onion, garnish with parsley or diced chives.


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Beer Braised Lentils and Sausage
Beer Braised Lentils & Sausage

I created this hearty one pan dinner with Octoberfest in mind. Braising lentils with beer and sausage gives them an irresistible flavor. You'll be saying Danke Shoen! 
pasta e fagioli recipe
Pasta e Fagioli

This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. As we delve into this cherished recipe, we'll honor the time-honored traditions of Italian cuisine by starting with dried cranberry beans, which infuse the dish with unparalleled depth of flavor and an exquisite, creamy texture.
Olive Oil Braised Beans
Olive Oil Braised Beans

In the Basque region of France they don't soak their signature Tolosa beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. This method works just as well for all heirloom beans! Read more about my bean braising experiments...

SAVE 10%