Sardinian Fregola with Seared Scallops

Zuppa di Fregola

Cooking time - 25 minutes

Salt and freshly ground pepper

8 ounces string beans, trimmed

6 cups vegetable stock

1 Cup Sardinian fregola (or substitute barley or couscous)

1/4 Cup extra virgin olive oil, divided

2 Leeks, white and light green parts only, thoroughly cleaned and diced

2 carrots diced

12 Sea Scallops

Bring a large pot of water to a boil, add the salt and string beans and cook for 4 minutes. Drain the beans, plunge them into an ice bath. Cut the beans in half lengthwise and set aside.

In a saucepan bring the stock to a boil. Add the fregola and cook until al dente, about 10 minutes (barley 25 minutes).

In a large skillet over medium heat, warm 2 Tablespoons of the olive oil. Add the leeks and carrots and sauté until tender.

In a large skillet over high heat, warm the 2 remaining Tablespoons of the olive oil. Season the scallops with salt and freshly ground pepper, add to the skillet and sear for 1 minute on each side.

Spoon the fregola into bowls and top with scallops and vegetables. SERVES 4

Allow more time for this recipe. Cutting 8 oz. of beans takes some time, you might skip cutting them if you substitute haricots verts. I would also start the carrots a minute or two before the leeks, carrots took a while to become tender. Don't worry, the leeks are supposed to brown. ( Cucina Italiana April 2004, p. 28)