- Sea scallops
- 1 cup farrow
- 6-8 grape tomatoes
- 1/4 cup Swiss chard stems (small dice)
- 1/8 cup Fava beans (shelled and blanched)
- 6 ea. baby squash (cut in fourths)
- 1/2 leek (small dice)
- 1/2 fennel (small dice)
- 2 each garlic clove (minced)
- 1/2 tablespoon herb mix (thyme chive tarragon chervil)
- 2 and 1/2 cups chicken stock
- 2 oz. white wine
- 2 oz. olive oil
Cook farrow using the same method as if you were cooking rice; put the farrow in a pot of water and bring to a boil, then down to a simmer until farrow is cooked. This should take about 20 minutes. The farrow is going to be harder than rice as it’s a much heartier grain. Cool and set aside.
In a sauté pan, add 1 oz. olive oil on medium high heat. When the oil is at smoking point, add the tomatoes. Be careful as they will burst and pop a bit, then quickly add in the fennel, leek, squash and chicken stock. Toss the pan and then add in Fava beans and garlic. Toss again and season with salt and pepper. Add wine to glaze the pan and then add the cooked farrow toss. Set aside for serving.
In a sauté pan, add ther other 1 oz. of the olive oil on medium-high heat. Put salt and white pepper on the scallops and cook them until you see a nice golden brown going up the side of the scallop for about 1-2 minutes. Flip and cook another 1 minute.
Place farrow mixture creatively on the plate and top with scallops. Happy Cooking!
Chef Kevin Cottle's website: www.chefkevincottle.com or www.jordancaterers.com.