seared scallops with romesco sauce / warm leek and farro salad / sauteed greens

Equipment needed:  baking sheet, microwave-safe bowl, 2 large nonstick skillets

1. Preheat oven to 375.  On a foil-lined baking sheet, toss sliced leeks with olive oil, salt & pepper.  Once oven has heated, roast for 10 minutes, then toss, and roast another 5 minutes or until soft and golden brown.
2. Meanwhile, chop garlic, and pat scallops dry.  Set both aside.
3. After tossing the leeks, place farro in microwave safe bowl and heat in 30-second intervals until hot.
4. When leeks are done, toss together with warm farro, lemon juice, and a sprinkle of salt & pepper.  Set aside.
5. Heat a small amount of oil in a large nonstick skillet, over medium heat.  Add the greens and stir occasionally until lightly wilted.   Meanwhile, chop garlic, and then add to pan during the last 30 seconds of cooking.  Season with salt & pepper to taste.
6. Heat a small amount of oil in a large nonstick skillet over medium heat.  Season both sides of scallops with salt & pepper.  When pan is hot, cook scallops 2-3 minutes per side, or until cooked to your desired doneness.
7. Microwave romesco sauce (15-second intervals) just to bring to room temperature.  Serve scallops accompanied by romesco sauce, warm leek and farro salad, and sautéed greens.