CAPESANTE CON FREGULA ALLO ZAFFERANNO Pan-seared sea scallops atop a bed of Sardinian fregula sautéed with roasted vegetables and a hint of saffron, drizzled with Sardinia abbamele (serves four) Ingredients: 12 ounces of Fregula (about 2 cups) 2 Cups of Chicken Stock 1 Bay Leaf 1 Pinch of Saffron 1 / 3 Cup Extra Virgin Olive Oil, divided 2 Shallots, chopped 4 Green Onions, chopped 2 Stalks of Celery, diced 1 Zucchini (preferably with Blossom), diced 1 Yellow Squash, diced 2 Vine Ripe Roma Tomatoes, seeded and diced 20 Diver Sea Scallops Sea Salt 1 Bunch of Arugola, finely chopped (about ½ cup) 1 Tablespoon of Abbamele Salt & Pepper to taste To Prepare: In large stock pot, bring chicken stock to a boil. Add fregula, bay leaf, saffron, two tablespoons of extra virgin olive oil and a pinch of salt and cook, covered, for 8-10 minutes. In a medium skillet add 2 tablespoons olive oil, sauté shallots, green onions and celery for 2-3 minutes on a medium heat.
Add zucchini, squash and tomatoes and roast 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 ... more. less.
a medium non stick skillet, heat remaining olive oil. Cook scallops until golden, sprinkle with a pinch of sea salt. Turn and brown other side.<br><br> Divide fregula among 4 plates, top with finely chopped arugola. Top each with five scallops. Finish with a drizzling of warm abbamele and extra virgin olive oil.<br><br> Recommended with Vermentino di Gallura cLughente d. From the private collection of Arcodoro & Pomodoro Arcodoro Ristorante Italiano ~ 5000 Westheimer @ Post Oak ~ Houston, TX 77056 ~ 713-621-6888 ~ firstname.lastname@example.org Arcodoro & Pomodoro Ristorante Italiani ~ 2708 Routh Street ~ Dallas, TX 75201 ~ 214-871-1924 ~ email@example.com