Cook over moderately high heat until fork-tender, about 20 minutes.

12. sweet mini peppers, stemmed, seeded, and cut into bite-size pieces.8. small round tomatoes (such as Campari), cut into wedges.

1. small red onion, thinly sliced.feta cheese, crumbled into large chunks.loosely packed fresh mint leaves.

loosely packed fresh basil leaves.Bring 3 quarts water to a boil in a large saucepan over high.

Add Kamut and 1 tablespoon salt.

Reduce heat to medium-high; simmer, stirring occasionally, until Kamut is puffed and tender but slightly chewy, 1 hour to 1 hour and 15 minutes.Transfer to a platter, and top with scallops and butter.

Discard thyme sprigs and whole garlic cloves before serving.. Jennifer Causey.1 1/2 ounces blended Scotch.

1/2 ounce coconut liqueur.1/4 ounce single-malt Scotch, preferably Islay.