Description
Healthy, flavorful grain bowls loaded with barley, farro and arugula, topped with roasted vegetables, honey ginger glazed scallops and a mint cream sauce.
Ingredients
Roasted Vegetables
1 cup carrots, sliced
1 large red pepper, chopped
8 stalks asparagus, quartered
2 tbsp olive oil
1/4 tsp sea salt
Scallops
10 medium sized bay scallops
1 tbsp unsalted butter
2 tbsp honey
2 tbsp soy sauce
1 tsp fish sauce
1 tsp ginger paste
Mint Cream Sauce
1oz fresh mint
1/4 cup sour cream
2 large garlic cloves
1 tbsp lemon juice
sea salt to taste
Bowls
1.5 cups barley, cooked
1.5 cups farro, cooked
1 cup arugula
Instructions
Pre-heat oven to 425°F
Add the vegetables to a gallon sized plastic bag, pour olive oil over vegetables, sprinkle with salt, shake to coat
Spread prepared vegetables on to a baking sheet
Bake for 15 minutes
While the vegetables are baking pat the scallops dry, sprinkle with salt
Heat butter in a large skillet over medium heat
Add the scallops, brown on each side 2-3 minutes
While the scallops are browning, in a small bowl, mix together the honey, soy sauce, fish sauce and ginger
Pour the sauce over the scallops, reduce heat to low and simmer 2-3 more minutes
Remove scallops from heat, set aside
In the bowl of a food processor add mint, sour cream, garlic and lemon juice, process on high until sauce is smooth and mint is ground small, season with salt to taste
In a large bowl, mix together the barley, farro and arugula, toss with olive oil
Split mixture between 2 serving bowls
Top each bowl with half of the roasted vegetables and scallops and a scoop of the mint sauce
Notes
*I used quick cooking barley and farro from trader joes, you cook them just like pasta and they are done in less than 10 minutes