Scallops with Asparagus Freekeh Salad and Chimichurri Vinaigrette
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 U10 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.