She Strengthens

Elegant Weeknight Meal: Seared Scallops with Nutty Farro Salad

A Quick and Delicious Option

Looking for a fast yet sophisticated meal to impress your family or friends? Look no further! This recipe combines succulent scallops with a nutritious farro salad, all in under an hour.

The Perfect Grain: Farro

Farro, a whole-grain relative of wheat, boasts a nutty flavor and firm, chewy texture. You can find it in the bulk section of most well-stocked grocery stores or Italian markets. If you can’t find farro, spelt makes a suitable substitute.

Selecting the Best Scallops

For the best results, choose “dry” scallops that are off-white in color. These haven’t been chemically treated, allowing them to caramelize naturally during searing. Avoid “wet” scallops, which are often bland in flavor and won’t brown properly.

Preparing the Salad

To make the dressing, combine chopped garlic, lemon zest, lemon juice, salt, and pepper in a large bowl. Whisk continuously while adding olive oil in a slow stream until fully incorporated. Set aside for at least 15 minutes.

Cooking the Farro

Bring water to a boil in a medium saucepan, then add farro and salt. Reduce heat and simmer, stirring occasionally, until the farro is tender (about 25-30 minutes). Drain and re-whisk the dressing, adding the warm farro and arugula. Stir to combine and set aside.

Searing the Scallops

Remove the catch muscle from each scallop, pat dry with paper towels, and season with salt and pepper. Heat oil in a large frying pan over high heat, then add the scallops. Sear without disturbing until golden brown (about 3-4 minutes), then flip and sear the second side until opaque in the center (about 1-2 minutes more).

Assemble and Serve

Stir the farro salad to recombine, then divide among four plates. Top with seared scallops and serve immediately.

Yield: 4 servings
Difficulty: Easy
Total Time: 50 minutes