Persian Clementine Freekeh Salad and Scallops

Serves 2-4
Freekeh Salad:
1 8 oz package of Freekeh (about 1 cup)
2 ½ cups of water
2 cups sugar snap peas diced
1 package cabbage slaw (about 2 cups)
2 clementines peeled and chopped in half slices
1 10 oz bottle peanut sauce (I use 365 Organic)
¼ cup rice vinegar
1 portobello mushroom
1 tablespoon sriracha (or any hot sauce for heat)

Bake the portobello mushroom in the oven at 350 degrees for 20 minutes and let cool. Once cooled dice into small chunks.
Cook freekeh according to package instructions. Once cooked let cool. In bowl mix freekeh, portobello chunks, sugar snap peas, cabbage slaw, rice wine vinegar, sriracha, and peanut sauce. Mix until fully coated. Add mandarin oranges and mix.

Scallops:
4-8 scallops based on how many servings you’re making (2 per person is what this recipe uses)
1 tablespoon coconut oil
1 fresh lemon squeezed
1 teaspoon fresh chopped garlic

Add coconut oil to a hot pan and then add garlic. Add scallops and brown on both sides (about 2-4 mins each). Add fresh squeezed lemon on top of the scallops and cook another 2-3 mins. Scallops should be medium tenderness to touch.

Assembly:
Plate cooled freekeh and top with scallops