Greens and Grains Scallop Bowls

Healthy, flavorful Greens and Grains Scallop Bowls loaded with barley, farro and arugula, topped with roasted vegetables, honey ginger glazed scallops and a mint cream sauce. 

Greens and Grains Scallop Bowls

Part of the mission of Sprinkles and Sea Salt is to try to inspire you in the kitchen and to lift you out of your food ruts. You know, when it feels like you have had the same thing for dinner every week for the past year… it’s probably not true, but it feels that way. We get stuck in habits and repetitive behavior and that can be a good thing for our sanity and simplicity sake. But when it comes to food, sometimes you need a little push to be inspired to make something new and different to wake up your taste buds!

Greens and Grains Scallop Bowls

I try to always be thinking of that when inventing new recipes and through the lens of Instagram it may seem as though I’m always making and eating these delicious looking, sometimes elaborate meals. But that is just not true. Just like many of you we often eat salad from a kit, take-out and weird combos of leftovers. I do not eat meals that look like this Greens and Grains Scallop Bowl every day, though I wish I did. We don’t always have time to get all the ingredients, follow all the steps and make delicious, healthy meals.

Greens and Grains Scallop Bowls

I’m telling you this because I think a lot of people look at a recipe like this one and think, “oh yeah of course SHE is making that for dinner, but I never could”. And that is just not true! You can! Maybe not every day. But once a week you can make something new and exciting and these bowls are really simple when you break it down. The hardest part is gathering the ingredients (which I do not discount, can be the biggest obstacle).

Greens and Grains Scallop Bowls

The barley and farro are from Trader Joe’s (surprise, surprise) and they are quick cooking. You cook them just like you would pasta and they take less than 10 minutes. If you want to save some time and plan ahead, you can make them days in advance and keep them in the refrigerator until you are ready to eat them. Same goes for the mint sauce and the roasted vegetables. The scallops should be made right before serving, but they also take less than 10 minutes!

I like to prep the whole bag of barley and farro at once and add them to salads throughout the week. They are a great source of fiber and highly versatile, you can add them to lots of things!

Greens and Grains Scallop Bowls

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Greens and Grains Scallop Bowl


  • Author: Sprinkles & Sea Salt
  • Yield: 2 grain bowls 1x

Description

Healthy, flavorful grain bowls loaded with barley, farro and arugula, topped with roasted vegetables, honey ginger glazed scallops and a mint cream sauce. 


Scale

Ingredients

Roasted Vegetables

1 cup carrots, sliced

1 large red pepper, chopped

8 stalks asparagus, quartered

2 tbsp olive oil

1/4 tsp sea salt

Scallops

10 medium sized bay scallops

1 tbsp unsalted butter

2 tbsp honey

2 tbsp soy sauce

1 tsp fish sauce

1 tsp ginger paste

Mint Cream Sauce

1oz fresh mint

1/4 cup sour cream

2 large garlic cloves

1 tbsp lemon juice

sea salt to taste

Bowls

1.5 cups barley, cooked

1.5 cups farro, cooked

1 cup arugula


Instructions

Pre-heat oven to 425°F

Add the vegetables to a gallon sized plastic bag, pour olive oil over vegetables, sprinkle with salt, shake to coat

Spread prepared vegetables on to a baking sheet

Bake for 15 minutes

While the vegetables are baking pat the scallops dry, sprinkle with salt

Heat butter in a large skillet over medium heat

Add the scallops, brown on each side 2-3 minutes

While the scallops are browning, in a small bowl, mix together the honey, soy sauce, fish sauce and ginger

Pour the sauce over the scallops, reduce heat to low and simmer 2-3 more minutes

Remove scallops from heat, set aside

In the bowl of a food processor add mint, sour cream, garlic and lemon juice, process on high until sauce is smooth and mint is ground small, season with salt to taste

In a large bowl, mix together the barley, farro and arugula, toss with olive oil

Split mixture between 2 serving bowls

Top each bowl with half of the roasted vegetables and scallops and a scoop of the mint sauce


Notes

*I used quick cooking barley and farro from trader joes, you cook them just like pasta and they are done in less than 10 minutes

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