Seared Scallops with Fresh Cherry Tomato Sauce over Freekeh

Freekeh is an ancient grain full of vitamins and minerals as well as fiber Scallops are a good source of magnesium and potassium.


Seared Scallops with Fresh Cherry Tomato Sauce over Freekeh

seared scallops with fresh cherry tomato sauce
  • Author: Pam
  • Yield: 4 Servings 1x


  • 1/4 cup olive oil
  • 1 cup thinly sliced sweet onion
  • 1 1/2 Tbsp minced garlic
  • 2 pints cherry tomatoes
  • 1/2 cup thinly sliced fresh basil kosher salt and pepper to taste
  • 16 jumbo scallops
  • 1 cup freekeh
  • low sodium chicken or vegetable broth
  • 12 Tbsp extra-virgin olive oil
  • 2 Tbsp chopped fresh flat-leaf parsley


  1. Cook freekeh according to package directions. Stir in extra-virgin olive oil and parsley; add salt and pepper to taste.
  2. Heat 2 Tbsp of the oil in a 10-in cast-iron skillet over medium-high. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 3-4 minutes. Add garlic and cook, stirring constantly for about 1 minute.
  3. Add tomatoes, 2 Tbsp basil, and salt and pepper to taste; cook, stirring occasionally, until tomatoes burst and release their juices, about 6-7 minutes. Continue to cook, until sauce thickens slightly, about 1-2 minutes. Transfer to a bowl and cover to keep warm.
  4. Wipe skillet clean. Pat scallops dry with paper towels, and season with salt and pepper to taste. Heat remaining 2 Tbsp oil in skillet over high.
  5. Add scallops, and cook until golden brown, about 1 minute and 30 seconds per side – do not overcook.
  6. Divide freekeh among serving plates; top each with about 2/3 c tomato sauce and 4 scallops. Sprinkle evenly with remaining 2 Tbsp basil.
  7. Enjoy!

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