Barley Risotto With Greens and Seared Scallops

Ingredients

• 3 tablespoons olive oil
• 1 large sweet potato or baking potato, peeled and roughly diced
• 1 medium rutabaga, peeled and roughly diced
• 1 medium yellow onion, peeled and roughly diced
• 1 large carrot, peeled and roughly diced
• 2 large garlic cloves, peeled and crushed
• 1 shallot, peeled and roughly sliced
• 2 teaspoons salt, more to taste
• 2 cups heavy cream
• 1 tablespoon ground coriander
• 2 bay leaves
• Freshly squeezed juice of 1 lemon, more to taste
• 8 ounces (2 sticks) butter
• 2 medium yellow onions, peeled and minced
• 1 tablespoon salt, more to taste
• 1 pound pearled barley, picked over and rinsed
• 2 cups vegetable stock
• 3 bay leaves
• 1 (12-ounce) bunch Swiss chard
• Vegetable oil, like grapeseed or canola
• 6 7-ounce skinless halibut fillets or 30 plump dry sea scallops
• 1/4 cup freshly chopped parsley, basil or cilantro, plus extra for garnish
• Sliced pickled hot peppers, like jalapeño, cherry or banana (optional)

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