Scallops with Smoky Avocado Dressing
SERVES 4
SHARE
- 2 cups cooked farro or barley
- 1 pound diver sea scallops
- 1 cup carrots, julienned
- 1 cup leeks, julienned
- 2 scallions, thinly sliced
- 1 teaspoon ginger, minced
- 1/8 cup of Cholula® Chili Garlic Hot Sauce
- 1/8 cup fresh lemon juice
- 1 teaspoon olive oil
- 2 teaspoon low sodium soy sauce
- 1/4 cup chardonnay
- small bunch of baby arugula
- small bunch of watercress
- sea salt to taste
- fresh ground black pepper to taste
- 1 avocado
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup Greek yogurt
- 1 tablespoon Tahini
- 1 teaspoon Cholula Chipotle
- Sea salt and fresh ground black pepper to taste
Arugula & Watercress Salad
Smoked Avocado Dressing
- 1Preheat oven to 400°F.
- 2Cut 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.
- 3Drop 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.
- 4Toss carrots and leeks with the ginger, Cholula Chili Garlic, lemon juice, olive oil and soy sauce.
- 5Open paper hearts and place 1/2 cup of cooked farro in center of each heart next to fold.
- 6Place 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.
- 7Fold paper over and double fold edges to seal tightly. Place packets on baking sheet and bake 30 minutes. Transfer packets to plates and open.
- 8Mix the washed arugula and watercress in a bowl and season with sea salt and black pepper. Lightly dress.
- 9Add all ingredients for the dressing to a blender and pulse until smooth and creamy.
- 10Serve with a salad on top of the scallops and drizzle with more dressing if desired.
