Ingredients:
2 Cups of Fregula
2 Baby Zucchini (preferably with blossoms),diced
2 Cups of Chicken Stock
1 Yellow Squash,diced
1 Bay Leaf
2 Vine Ripe Roma Tomatoes, seeded and diced
1 Pinch of Saffron
12 Diver Sea Scallops
½ Cup Extra Virgin Olive Oil,divided
1 Tablespoon of Sea Salt
2 Shallots, chopped
1 Bunch of Argula,finely chopped
4 Green Onions,chopped
1 Tablespoon of Abbamele
2 Stalks of celery,diced
Salt and Pepper to taste

To Prepare:

• In large stock pot,bring chicken stock to a boil. Add Fregula,b ay leaf,s affron,t wo tablespoons of extra virgin olive oil and a pinch of salt and cook for 8-10 minutes.
• In a medium skillet, saute shallots, green onions and celery for 2-3 minutes on a medium heat. Add zucchini, squash and tomatoes and roast for 2-3 minutes. Combine Fregula and vegetables and cook on low heat for another minute. Add additional stock or hot water if mixture is dry.
• In a medium non-stick skillet, heat remaining olive oil. Cook scallops until golden, sprinkle with a pinch of sea salt. Turn brown other side.
• Divide Fregula among 4 plates, top with finely chopped argula. Top each with three scallops. Finish with a drizzling of warm Abbamele and extr a virgin olive oil.