Lemony farro with arugula and caramelized scallops
Prep time
Cook time
Total time
Farro, lemon, and arugula form a base for delicious, sweet caramelized scallops in this surprisingly easy and healthy dish.
Author: Erin Berdan
Recipe type: Main
Serves: 2 servings
Ingredients
3 cups chicken stock
1 cup farro
1 tsp. Kosher salt
Zest of one lemon
4 tsp. lemon juice
3 garlic cloves, passed through a garlic press or minced
3 Tbsp. olive oil
a small bunch of fresh arugula
8 large sea scallops
Instructions
Bring the chicken stock to a simmer. If using low sodium stock, add ½ tsp. salt. Add the farro and simmer for about 25 minutes, stirring occasionally. If the liquid disappears before the farro is al dente, add a little water.
While the farro cooks, whisk together the Kosher salt, lemon zest, lemon juice and garlic in a small bowl. Whisk in 2 tablespoons of the olive oil. Set aside at room temperature for the flavors to combine.
When farro is al dente, drain it if any liquid remains. Drizzle with some of the dressing and black pepper to taste.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a pan over high heat. Sprinkle the scallops with salt and pepper. Sear for 1 minute on each side.
Stir arugula into the warm farro and divide among 2 plates. Top with 4 scallops each.
Recipe by white plate blank slate at https://whiteplateblankslate.com/lemony-farro/