Capesante kin Fregula e Taffaranu
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Pan-seared Scallops with Fregula
1 cup chicken stock, plus more if needed
1 cup fregula
1 bay leaf
1 pinch saffron
5 tablespoons extra virgin olive oil, plus more for drizzling
2 pinches sea salt
2 green onions, chopped
1 shallot, chopped
1 stalks celery, diced
1 zucchini (preferably with blossom), diced
1 yellow squash, diced
1 Roma tomato, seeded and diced
12 diver sea scallops (note – if using smaller scallops, increase quantity)
1 bunch arugula, finely chopped (about 1/2 cup)
1 tablespoon abbamele, warn
In a medium saucepan, bring 1 cup chicken stock to a boil. Add fregula, bay leaf,
saffron, 1 tablespoon of olive oil, and a pinch of salt; cook, covered, for 8 to 10 minutes.
All liquid should be absorbed by the fregula.
Heat 2 tablespoons olive oil in a medium skillet over a medium heat. Sauté green
onions, shallot, and celery for 2-3 minutes. Add zucchini, squash, and tomato and cook
for 2-3 minutes. Combine fregula and vegetables and cook on low heat for another
minute. Add additional stock or hot water if mixture is dry.
In a medium nonstick skillet, heat remaining 2 tablespoons olive oil. Cook scallops
until golden and sprinkle with a pinch of sea salt. Turn and brown other side.
Divide fregula mixture among four plates and top with finely chopped arugula. Top
each with three scallops. Finish with a drizzling of warm abbamele and olive oil.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com