Fregola Sarda with Scallops

Fregola Sarda is a form of pasta, it looks weird. When you see the package with the little balls, it looks like some kind of cereal.

Cooking it Risotto style takes about 40 minutes until these little balls are al dente. And they leave a lot of starch in the sauce, that binds all the liquid.
And you will need a lot of liquid. More then 4 times liquid then pasta.

When you use some vcegetable to cook with the pasta, use some that can take a longer cooking time.

Scallops are the kind of seaffood I often turn too, when I need something that cooks with no hassle. This time I marinated the scallops in organic fish seasoning - just a lot of fine ground herbs. I only added a little salt. I let them sit 25 minutes.

recipe for 2:
200 g large Fregola Sarda
100 ml white wine
500 ml fish stock
250 ml veg stock
2 spring onions
2 cloves of garlic
1 red bell pepper
1 knob of butter
olive oil
25 g Parmesan cheese
salt and pepper

Scallops as much as you like- organic fish seasoning herbs

Chop spring onions and garlic fine and saute it in some oil until translucent.
Add the fregola and coat it well for 2 min.
Add the wine and let it cook down completely.
Peel the bell pepper with a speed peeler and cut it in small cubes. Add it now.
Heat up the stock and keep it on low the whole time.
Add 150 ml of stock each time and let it cook down.

Check the fregola after 30 min and adjust the liquid. Season. When it is cooked, add butter and cheese and you are ready to throw the scallops in a searing hot pan with some oil.
1,5 min on one side, 1 min on the other side and then check them.