Executive Chef, Jeffrey Jake, wastes no time when it comes to your culinary desires. Please don’t be surprised if you leave The Grill with an unusual yearning to acquire the recipe of the meal that made your taste buds dance with joy. That’s normal.
Although a rarity, we suppose it’s time to reveal just a smidge of Chef Jake’s brilliance. That said, welcome to the kitchen of Jeffery Jake…
Scallops with Asparagus Freekeh Salad & 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
- 8-10 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
Last but not least…yes- you have our blessing to print this page as a grocery list. Simple. Delicious. Done. Bon Appétit!