1
Preheat oven to 400°F.
2
Cut 2 pieces of parchment paper in half, each about 16 x 24”; fold crosswise in half so each piece measures 12x16-inches. Cut half heart from each folded piece to make a full heart when unfolded.
3
Drop the carrots into boiling, salted water and cook until tenderm, approximately 2 to 3 minutes. Remove with a strainer and drain. Cook leeks in the same water until tender, approximately 1 to 2 minutes. Remove and drain.
4
Toss carrots and leeks with the ginger, Cholula Chili Garlic, lemon juice, olive oil and soy sauce.
5
Open paper hearts and place 1/2 cup of cooked farro in center of each heart next to fold.
6
Place 1/4 cup of the carrots and a 1/4 cup of the leeks on top of farro and then top that with 3 or 4 scallops. Season scallops with salt and pepper.
7
Fold paper over and double fold edges to seal tightly. Place packets on baking sheet and bake 30 minutes. Transfer packets to plates and open.
8
Mix the washed arugula and watercress in a bowl and season with sea salt and black pepper. Lightly dress.
9
Add all ingredients for the dressing to a blender and pulse until smooth and creamy.
10
Serve with a salad on top of the scallops and drizzle with more dressing if desired.