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Seared scallops with oyster aioli, kohlrabi and wheat berry salad
Chef Shahir Massoud shares a delicious dinner recipe using seared scallops with oyster aioli, kohlrabi and wheat berry salad.
SERVES
2
Ingredients
Wheat Berry Salad
- 1 cup cooked and cooled wheat berries
- 1 head kohlrabi, peeled and diced
- 1/4 bunch parsley, finely chopped
- 1/4 bunch mint, finely chopped
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 3 tablespoons pinenuts, toasted and chopped
Oyster Aioli
- 1 cup mayonnaise
- 2 smoked oysters
- 1 clove garlic
- 1 tablespoon lemon juice
Seared Scallops
- 10 Scallops, large sized
- 3 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Directions
For the Wheat Berries
- Bring three cups of water to a boil, then place one cup of wheat berries in and cook until tender (about 30 minutes).
- Drain excess water, then set it aside to cool completely.
For the Oyster Aioli
- Combine the mayo, smoked oysters, garlic, and lemon juice in your food processor and blend until completely smooth.
- Transfer to a sealable container and set aside (good in the fridge for up to five days).
For the Wheat Berry Salad
- Make your salad by combining the kohlrabi, wheat berries, parsley, mint, lemon juice, and olive oil in a large mixing bowl. Season with salt and pepper to taste.
- Finish with the toasted pinenuts. Set aside for serving.
For the Scallops
- Heat the oil over high in a non-stick pan.
- Pat the scallops dry and season with salt and pepper.
- When the pan is very hot, add the scallops and sear undisturbed for two minutes - or until a golden-brown crust is formed.
- Flip each scallop and reduce to heat to medium-low. Add the butter and begin to baste each scallop. Cook for another minute or two, or until each scallop is barely translucent and has a slight give.
To Serve
- Spread some of the aioli on the bottom of each plate, top with the scallops, then add the salad. Enjoy!
