Grilled scallops with spelt and plum salad

Ingredients:

• 1 cup spelt
• 1 tbsp. grated orange zest + 2 tbsp. orange juice
• 4 tsp sherry vinegar
• 1/4 cup extra-virgin olive oil, plus more for greasing grill grates
• 450 g plums (about 4 pcs.), remove the pits and thinly slice the pulp
• 1 small fennel root, trimmed, halved and thinly sliced
• 1 small shallot, thinly sliced
• 1 jalapeno (or half), thinly sliced
• 600 g of scallops (20-24 pcs.)
• 1 teaspoon ground coriander
• 0.5 cup coarsely chopped fresh mint

Preparation:

1. Cook the spelt according to package directions. Meanwhile, combine the orange juice, vinegar, and olive oil in a large bowl; season with 1/2 teaspoon each of salt and black pepper. Add the plums, fennel, shallots, and jalapeño and toss well to coat with the dressing.
2. Preheat the grill to medium-high heat and brush the grates with oil. Toss the scallops with the cilantro, orange zest, and 1/4 teaspoon each of salt and black pepper. Grill the scallops until golden brown, about 2 minutes per side. Transfer to a large plate.
3. Fluff the spelt with a fork and add it to the plum and fennel salad. Add mint. Divide the salad among plates and top with the scallops.