Scallops and Farro: A Match Made in Heaven
Elevate your weeknight meals with this quick and elegant recipe, featuring succulent scallops served atop a nutritious farro salad.
The Perfect Grain
Farro, a whole-grain relative of wheat, boasts a nutty flavor and a firm, chewy texture when cooked. You can find it in the bulk section of most well-stocked grocery stores or Italian markets. If you can’t track it down, spelt makes a suitable substitute.
Selecting the Best Scallops
For this recipe, opt for “dry” scallops that are off-white in color. These untreated scallops will caramelize beautifully during searing, whereas “wet” scallops, which are plumped and stark white, may be bland in flavor and won’t brown properly.
Lemon-Garlic Dressing
Combine lemon zest, lemon juice, garlic, salt, and pepper in a large bowl. Whisk in olive oil in a slow, steady stream until fully incorporated. Let the dressing sit at room temperature for at least 15 minutes to allow the flavors to meld.
Cooking the Farro
Bring water to a boil, then add farro and salt. Reduce heat to medium-low and simmer, stirring occasionally, until the farro is tender, about 25-30 minutes. Drain and set aside.
Searing the Scallops
Heat olive oil in a large frying pan over high heat. Pat dry the scallops, season with salt and pepper, and sear without disturbing until the bottoms are deep golden brown, about 3-4 minutes. Flip and sear the second side until opaque in the center, about 1-2 minutes more.
Assembling the Dish
Stir the farro salad to recombine, then divide among 4 plates. Top with seared scallops and serve immediately.
Yield: 4 servings
Difficulty: Easy
Total Time: 50 minutes
Ingredients:
- 4 1/2 cups water
- 1 1/2 cups farro
- 2 teaspoons kosher salt
- 1 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 medium garlic cloves, finely chopped
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 3 ounces baby arugula, washed and coarsely chopped
- 1 pound sea scallops (about 16 medium)
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