Empty My Fridge
My Go-To Abundance Bowl with Scallops - Mediterranean Diet
Ingredients
- Dry freekeh¾ cups
- Butternut squash · cubed4 cups
- Onion · chopped1
- Fennel · ground2 tsp
- The Fit Cook Everyday blend1 tbsp
- Olive oil3 tbsp
- Garlic · roasted6
- Kale · chopped4 cups
- Tahini⅓ cups
- Lemon
- Salt
- Black pepper
- Bell pepper · cracked
- Scallop1 ¼ lb
Instructions
- Cook the freekeh according to its packet instructions and set aside.
- Heat the oven to 420°F (216°C).
- On a parchment-lined baking tray, toss the squash and onion with olive oil and seasonings so everything is coated. Add the garlic cloves to a corner of the tray. Roast for 18–22 minutes, until the edges show sear marks.
- Heat a nonstick skillet on high. Spray with olive oil, then add the kale and braise it, adding tablespoons of water to create steam, until it is bright green and soft. Remove and cool.
- Blend the sauce ingredients with the roasted garlic cloves until smooth, adding water or lemon juice as needed to reach the desired consistency.
- Pat the scallops thoroughly dry. Reheat the skillet on high with olive oil, season the scallops with a pinch of salt and pepper, and sear for 1.5–2 minutes per side until caramelized. Remove.
- In a large bowl, toss the roasted squash and onion, kale and freekeh together. Drizzle with sauce.
- Top with the scallops, or serve without them.
Summarized from Fit Men Cook's video. Watch it for the details.
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GarlicOnionLemonBell pepperTahiniKaleFennelScallop
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