Freekeh Scallop Abundance Bowl

Prep Time

5 minutes

Cooking Time

25 Minutes

Yields

4 (hearty) servings

Ingredients

GRAIN AND VEGGIES

  • 3/4 cup dry (uncooked) freekeh (SUBSTITUTE: brown rice, quinoa, farro, bulgur – your choice!)
  • 4 cups cubed butternut squash
  • 1 large white onion, chopped
  • 2 teaspoons ground fennel
  • 1 head garlic (to be used for sauce)
  • 1 tablespoon avocado oil
  • 4 cups kale, chopped
  • avocado oil spray
  • 1/4 cup water

SAUCE

  • 1/3 cup tahini
  • 1/2 cup water
  • 1 head garlic (from above)
  • 1 tablespoon olive oil
  • juice of 1 lemon
  • pinch of sea salt & pepper
  • cracked red pepper (OPTIONAL)

SCALLOPS

  • 1 tablespoon avocado oil
  • 1 1/4 lb bay scallops

Directions

  1. Cook freekeh (or alternate grain) according to instructions given and set aside.
  2. Set oven to 420F/216C.
  3. On a baking tray lined with parchment paper, add squash and onion. Drizzle with olive oil and seasonings. Mix together so that every piece has been coated in seasoning and oil. To a small part of the baking tray, add the head of garlic (to be used for the sauce). Roast for 18 – 22 minutes, or until sear marks appear along the edges of the squash.
  4. Set a skillet on high heat, once hot, spray with avocado oil and toss in the kale. As the kale braises, add in tablespoons of water to create steam, which helps wilt and soften the kale. Once all of the kale turns a VIBRANT green color and is softer, remove from the skillet and set aside to cool.
  5. To a bowl or a blender, add the ingredients for the sauce, INCLUDING the roasted garlic (squeeze it in.) Blend using an immersion blender in the bowl or use a blender to mix until smooth. Add tablespoons of water or lemon to reach your desired consistency.
  6. Thoroughly pat the scallops dry on a paper towel to prevent them from steaming and not searing in the skillet.  Set the skillet back on HIGH heat, and once hot add avocado oil.
  7. Season the scallops with a pinch of sea salt & pepper, then add them to the skillet. Sauté for 1.5 – 2 minutes, or until they appear caramelized. Remove from the skillet.
  8. Build the bowl! In a large mixing bowl, toss the roasted butternut, kale and cooked freekeh together. Add to a bowl. Drizzle in the sauce.
  9. Add the scallops on top OR enjoy it as is! Both are amazing!

Notes

You can do this with large sea scallops as well. Instead of sauteeing, sear on each side for 1.5 – 2 minutes, until caramelized on the sides.

Recipe adapted (with gratitude) from Fitmen Cook.