We love scallops for delicious weeknight meals in a hurry because they cook in mere minutes. Just be careful not to overcook them here — they can become dried out very easily!
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup pearled farro
- 1 tablespoon grated orange zest, plus 2 tablespoons orange juice
- 4 teaspoons sherry vinegar
- 1/4 cup extra-virgin olive oil, plus more for the grill
- Kosher salt and freshly ground pepper
- 1 pound plums (about 4), pitted and thinly sliced
- 1 small bulb fennel, trimmed, halved and thinly sliced
- 1 small shallot, thinly sliced
- 1/2 to 1 jalapeño pepper, thinly sliced
- 1 1/4 pounds scallops (20 to 24 scallops)
- 1 teaspoon ground coriander
- 1/2 cup roughly chopped fresh mint
Instructions
- Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat.
- Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate.
- Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops.
Nutrition Facts
| Calories | 470 |
| Total Fat | 16 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 34 milligrams |
| Sodium | 619 milligrams |
| Carbohydrates | 59 grams |
| Dietary Fiber | 9 grams |
| Protein | 26 grams |
| Sugar | 13 grams |
| Calories | 470 |
| Total Fat | 16 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 34 milligrams |
| Sodium | 619 milligrams |
| Carbohydrates | 59 grams |
| Dietary Fiber | 9 grams |
| Protein | 26 grams |
| Sugar | 13 grams |
Reviews
Not for my family. I can see how others would like it. I did as it said exactly but didn’t find that the flavors didn’t all blend for me and the kid wouldn’t eat anything but the Faro.
This recipe was truly amazing. No fresh plums so we used dried prunes and made with a white fish instead of scallops but such a fun and different recipe!