Grilled Scallops Serving with Zesty Farro and Peppery Arugula Salad
Fast and Fancy: Seared Scallops with a Lemony Farro and Arugula Salad
Cook up this quick, refined weeknight dish or impress your dinner guests with this elegant fish course recipe. With just a few simple ingredients, you'll have a scrumptious meal ready in no time!
Ingredients (10)
- 4 1/2 cups water
- 1 1/2 cups farro
- 2 teaspoons kosher salt, plus more as needed
- 1 teaspoon finely grated lemon zest (around 1 medium lemon)
- 2 tablespoons fresh lemon juice
- 2 medium garlic cloves, finely chopped
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 cup olive oil
- 3 ounces baby arugula, washed and coarsely chopped
- 1 pound sea scallops (about 16 medium)
What to buy: Farro resembles wheat and boasts a nutty flavor. Look for it in the bulk section of well-stocked grocery stores or Italian grocery stores. Spelt can be a good substitute if you can't find farro.
Choose "dry" scallops that are off-white in color. These untreated morsels will caramelize naturally during searing. Avoid "wet" scallops that are stark white and treated with preservatives like phosphates, which are bland and won't brown properly.
- Yield: 4 servings
- Difficulty: Easy
- Total: 50 mins
Instructions
- Boil water in a medium pot, then add rinsed farro, 1 teaspoon of salt, and reduce heat to low-medium. Cook until farro is tender, about 25-30 minutes for whole farro, 25 minutes for semi-pearled, or 15 minutes for pearled.
- In a large, nonreactive bowl, combine remaining salt, lemon zest, lemon juice, garlic, and pepper. Gradually whisk in 3 tablespoons olive oil. Set aside to mellow for at least 15 minutes.
- As soon as farro is cooked, drain it, then re-whisk the dressing and stir in warm farro and arugula. Set aside.
- Pat scallops dry, season both sides with salt and pepper, then sear in hot oil for about 3-4 minutes until golden brown. Flip and cook an additional 1-2 minutes until opaque in the center.
- Stir farro salad to recombine, then divide among 4 plates. Top with scallops and serve immediately.
Enrichment data:
To prepare the perfect lemony farro and arugula salad to pair with seared scallops, follow these tips:
Preparing Farro:
- Rinse uncooked farro under cold water in a fine-mesh strainer to remove debris.
- Boil salted water in a medium pot (4 cups for every 1 cup of farro).
- Cook farro based on its type:
- Whole Farro: 30-40 minutes
- Semi-Pearled Farro: 25 minutes
- Pearled Farro: 15 minutes.
- Check doneness by ensuring farro is plump, al dente, and chewy. Stir occasionally and ensure there's enough water to prevent drying out.
- Drain cooked farro, spread on a baking sheet, and cool to prevent sticking.
Completing the Salad:
- Mix lemon juice, olive oil, salt, pepper, and garlic to create a light dressing.
- Combine cooled farro with seared scallops, fresh arugula, and drizzle the dressing.
- Optional additions include cherry tomatoes, olives, or feta cheese for added flavor and texture.
Additional Tips:
- For extra flavor, substitute vegetable broth for water when cooking the farro.
- For meal prep, keep cooked farro and dressings separate and combine just before serving.
- To properly prepare the lemony farro and arugula salad that complements the seared scallops, you should first rinse uncooked farro under cold water, then boil it in salted water and cook it according to its type, and finally combine it with seared scallops, fresh arugula, and a light dressing.
- It's important to note that you can also add optional ingredients like cherry tomatoes, olives, or feta cheese to the salad for added flavor and texture.
- Before mixing the farro with other ingredients, ensure it's cooled after cooking to prevent sticking.
- If you want to enhance the flavor of the farro, you can substitute vegetable broth for water when cooking it.
