RECIPE: Scallops with Asparagus Freekeh Salad & Chimichurri Vinaigrette

Recipe featured in Food Fanatics Magazine
Executive Chef Jeffrey Jake
Silverado Resort and Spa, Napa, Calif.

Scallops are a hit among Napa Valley vacationers dining at Silverado Resort and Spa in Napa, Calif. "The thing about scallops is they are both salty and sweet," says Executive Chef Jeffrey Jake, who often serves scallops at the Royal Oak, the property's steak and seafood restaurant. "Those are two things that attract it to a large base of people."

  • 3 tablespoons parsley, chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons garlic, minced
  • 2 teaspoons red chile flakes
  • Salt and pepper to taste
  • ½ cup extra-virgin olive oil
  • 2 cups freekeh
  • 1 tablespoon salt
  • 8 pencil-sized asparagus, cut into
  • ½-inch pieces
  • 1 cup teardrop tomatoes, halved
  • 1 cup baby arugula
  • ¼ cup grapeseed oil
  • 8-10 scallops

Combine parsley, vinegar, garlic and chile flakes in a food processor and mix until smooth. Season chimichurri with salt and pepper to taste and stir in olive oil.

In a large saucepan, bring 5 cups cold water and 1 tablespoon salt to boil and cook freekeh, skimming off foam while stirring occasionally. Cover tightly, lower heat to simmer and cook for 40 minutes. Transfer to bowl and toss with ½ cup of chimichurri and asparagus. Then toss with tomatoes and arugula.

Season scallops with salt and heat grapeseed oil in saute pan over medium-high heat. Cook scallops for 4 minutes until golden crust forms, turn and cook for additional 5 seconds.
Transfer to paper towels.

Spoon 1 cup of freekeh onto a plate and top with two scallops. Drizzle with remaining chimichurri.

Makes 4 servings