Scallops with Smoky Avocado Dressing

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
  • 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

  • Arugula & Watercress Salad
  • small bunch of baby arugula
  • small bunch of watercress
  • sea salt to taste
  • fresh ground black pepper to taste

  • Smoked Avocado Dressing
  • 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

  • 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.