Coconut Mussels And Scallops On Gingered Farro With Kale

• Farro
• 1/2 cup sliced almonds
• 1/2 cup unsweetened, flaked coconut
• 2 tablespoons sesame seeds
• oil
• 2 medium shallots, sliced
• 2 garlic cloves, minced
• 2 tablespoons crystallized ginger, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 cup basil, chiffonade
• 1/4 cup mint, thinly sliced
• 1 cup farro
• 1 bunch kale or other hearty greens
• coconut shellfish
• 1 tablespoon butter
• 8 large scallops
• 2 garlic cloves, chopped
• 1 bunch cilantro, stems and leaves chopped separately
• 1/2 jalapeno, sliced
• 1 teaspoon lime zest
• 1/3 cup sake
• 1/2 can coconut milk
• 1/2 juice of lime
• 1/2 teaspoon chili garlic sauce
• 2 pounds mussels

1. Toast almonds and coconut in a dry dutch oven until just starting to brown. Add sesame seeds and stir a couple more minutes until fragrant. Pour into large bowl.
2. Add a tablespoon of oil to pot and saute shallots over medium heat until light brown. Add garlic and stir a couple minutes. Add to bowl. Add ginger, cilantro, mint and basil to bowl and mix.
3. Add another tablespoon of oil to pot, add farro and toast until frangrant. Add 3 cups water and simmer about 15 minutes or until desired consistency. Add kale and cook a couple minutes. Strain and add to bowl, toss to combine. Mound on four plates.
4. Heat a cast iron or stainless heavy pan over high heat. Season scallops on each side with salt and pepper. Add a tablespoon of butter and, when hot, add scallops cooking just a minute or two on each side to form a crust, but not overcook the scallops. Place on top of farro.
5. Add a small splash of oil and cook garlic, jalapeno, zest and 2 tablespoons of the cilantro stems for 2 minutes. Add the coconut milk and sake and mussels and cover. Shake once or twice and cook about 5 minutes until the mussels have opened, discarding any that don't. Place mussels on top of farro and add a squeeze of lime juice and chili garlic to sauce. Increase heat and boil a minute until slightly thickened. Pour sauce over dish and garnish with cilantro and sesame seeds.

almonds, coconut, sesame seeds, oil, shallots, garlic, ginger, cilantro, basil, mint, farro, kale, coconut shellfish, butter, scallops, garlic, cilantro, lime zest, sake, coconut milk, lime, chili garlic, mussels

Taken from food52.com/recipes/17310-coconut-mussels-and-scallops-on-gingered-farro-with-kale (may not work)