Seared “Scallops” with Stir-Fried Farro and Spicy Broccolini

Tonights meal was from Purple Carrot purplecarrot.com.  Seared “Scallops” with Stir-Fried Farro and Spicy Broccolini took much longer than the suggested preparation time of 45 minutes to make.  While preparing it created a very nice aroma in my kitchen.  Mark enjoyed the meal,  however it was not one of my favorites.

INGREDIENTS…

Salt

Pepper

Farro

King Oyster Mushrooms

Onion

Celery

Fresh Ginger

Garlic

Fresh Cilantro

Cherry Tomatoes

Vegan Butter

Soy Sauce

Turbinado Sugar

Red Pepper Flakes

Broccolini

Red Cabbage

Sesame Oil

PREPARATION…

COOK THE FARRO…

Put the Farro into a small bowl and cover with cold water.  After 2 minutes,  drain and rinse under cold water.  Put a small saucepan over medium heat and add Farro,  along with 1 1/2 cups of water and 1/2 teaspoon salt.  Bring to a boil and reduce heat.  Cook covered and undisturbed for 15-20 minutes or until all the water is absorbed.  Turn off the heat and allow the Farro to sit for another 10 minutes with the cover on.

WATER,  MEET “SCALLOPS”…

In a small saucepan bring 4 cups of water to a boil.  With a damp paper towel,  clean mushrooms of any dirt.  Cut mushroom stems into 1 inch thick medallions,  or “scallops”.  Put them into a medium bowl and pour the hot water over,  cover with a clean paper towel and soak for 10 minutes.

PREP THE VEGGIES…

Rinse and dry the fresh produce.  Peel,  halve, and thinly slice the onion.  Trim and thinly slice celery,  creating half-moon shapes.  Peel and mince ginger.  Mince 1 clove of garlic.  Pick cilantro leaves from the stems and reserve for garnish.  Cut cherry tomatoes in half and reserve for garnish.

COOK THE SCALLOPS…

Put a medium skillet over medium-high heat and add the vegan butter.  Add half of the soy sauce,  reserving 1 tablespoon for the final step and the sugar and cook until slightly reduced,  about a minute.  Add “scallops” to skillet,  turning and browning on both sides for about 5-7 minutes.

VEG OUT…

Heat 1 tablespoon oil in a large skillet over high heat.  Add red pepper flakes and broccolini,  shaking the pan until it is bright green and tender,  3-5 minutes.  Season with salt and transfer to a plate.  Add 1 tablespoon of oil to the skillet and the onions.  Cool until lightly browned in places,  3-4 minutes.  Add cabbage,  celery,  garlic and ginger.  Stir-fry until they are tender,  2-3 minutes.

FINISH WITH THE FARRO…

Add cooked Farro to the skillet along with the remaining tablespoon of soy sauce and the sesame oil.  Stir-fry until Farro begins to sizzle and pop,  about 5 minutes.  Taste and adjust seasoning with salt and pepper.  To serve,  place “scallops” on a bed of Farro and garnish with cilantro leaves and tomatoes.

SERVINGS…2

TIME…45 minutes(took much longer)

NUTRITION…

Calories…575

Fat..23g

Carbs…72g

Protein…15g

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