Seafood Brochette with Farro Salad
- Eight 2-ounce chunks mahi-mahi
- Eight dry-packed 10- to 20-size sea scallops
- Eight 16/20-count peeled and deveined shrimp
- 3 red onions, 2 large dice, 1 medium dice
- 2 poblano peppers, large dice
- 2 red bell peppers, large dice
- 1/2 cup extra-virgin olive oil
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- Juice of 2 lemons
- 1 yellow squash, medium dice
- 1 zucchini, medium dice
- 1 cup crimini mushrooms, quartered
- 1/2 cup plus 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- White pepper
- 1/2 cup mayonnaise
- 2 tablespoons yellow miso paste
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar
- 1/2 cup honey
- 2 cups fresh arugula
- 2 cups cooked farro
Special equipment: soaked bamboo skewers or metal skewers
For the brochette: Preheat a grill to medium-high heat. Using either soaked bamboo skewers or metal skewers, begin making kabobs by placing a piece of mahi, shrimp or scallop, followed by large dice red onion, poblano pepper chunks and red pepper. Repeat until each kabob is completed and each skewer has a mix of seafood. Marinate the kabobs in the refrigerator for at least 30 minutes using the extra-virgin olive oil, freshly chopped basil, oregano, thyme and the juice of 1 of the fresh squeezed lemons. Grill over medium-high heat, turning every 3 minutes per side, until cooked through. Approximately 12 to 15 minutes total cook time.
For the farro salad: Preheat the oven to 425 degrees F. Toss the squash, zucchini, mushrooms, and remaining large dice onion with the 2 tablespoons of soy sauce and the sesame oil and lightly season with white pepper. Spread onto a sheet pan and place into the oven for about 7 minutes. Cool the vegetables at room temperature to chill.
Next make the dipping sauce for the skewers by mixing together the 1/2 cup soy sauce and the honey until fully combined.
To make the salad, toss the chilled roasted vegetables with the fresh arugula, farro and miso dressing in a bowl and serve along with the grilled kabobs and dipping sauce.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.