Mediterranean Seared Scallop and Farro Salad
A vibrant, satisfying main-course salad that brings the best of the Mediterranean to your table. Sweet, perfectly seared scallops rest on a bed of chewy farro, crisp vegetables, and a bright lemon-herb vinaigrette for a dish that’s as nourishing as it is beautiful.
Servings 4
Calories 547kcal
Equipment
- Medium saucepan
- Large non-stick or cast-iron skillet
- Large salad bowl
- Small jar or bowl for dressing
- Whisk
- Cutting board and knife
Ingredients
For the Salad:
- 1 cup pearled farro rinsed
- 3 cups water or low-sodium vegetable broth
- 1 lb 453g large sea scallops, patted completely dry
- 1 tbsp extra virgin olive oil for searing
- 5 oz 142g fresh arugula
- 2 cups cherry tomatoes halved
- 1 large Persian cucumber thinly sliced into half-moons
- 1 15.5-ounce can chickpeas, rinsed and drained
- ½ cup thinly sliced red onion
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
For the Lemon-Herb Vinaigrette:
- ¼ cup extra virgin olive oil
- Juice of 1 large lemon about 3-4 tablespoons
- 1 clove garlic finely minced
- 1 tsp Dijon mustard
- Freshly ground black pepper to taste
Instructions
- Stage 1: The Farro Foundation : In the medium saucepan, combine the rinsed farro and 3 cups of water or broth. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the farro is tender but still has a pleasant chew. Drain any excess liquid and set the farro aside to cool slightly.
- Stage 2: Crafting the Vinaigrette : While the farro cooks, prepare the dressing. In a small jar with a lid or a small bowl, combine the ¼ cup of extra virgin olive oil, fresh lemon juice, minced garlic, and Dijon mustard. Season generously with black pepper. Seal the jar and shake vigorously until the dressing is emulsified, or whisk thoroughly in the bowl.
- Stage 3: The Grand Assembly : In your large salad bowl, combine the cooked and cooled farro, arugula, halved cherry tomatoes, sliced cucumber, rinsed chickpeas, and sliced red onion. Pour about two-thirds of the prepared vinaigrette over the salad and toss gently to coat everything evenly.
- Stage 4: Searing the Scallops to Perfection : Ensure your scallops are completely dry by patting them with a paper towel; this is the key to a perfect sear. Season them lightly with black pepper. Heat 1 tablespoon of olive oil in the large skillet over medium-high heat. The oil should shimmer but not smoke. Carefully place the scallops in the pan in a single layer, ensuring they don't touch. Sear for 90 seconds to 2 minutes on the first side, undisturbed, until a deep golden-brown crust forms. Flip the scallops and cook for another 60-90 seconds. Remove them from the pan immediately.
- Stage 5: Final Presentation : Divide the tossed salad among four plates or bowls. Artfully arrange the warm, seared scallops on top of each salad. Drizzle the remaining vinaigrette directly over the scallops. Garnish generously with the fresh chopped dill and parsley before serving.
Notes
- Make-Ahead: The farro can be cooked and the vinaigrette can be prepared up to 2 days in advance and stored in the refrigerator. Assemble the salad just before searing the scallops for the best texture.
- Scallop Searing: The secret to a restaurant-quality sear is a hot pan and very dry scallops. Do not overcrowd the pan, as this will steam the scallops instead of searing them. Cook in two batches if necessary.
- Ingredient Variations: Feel free to add other Mediterranean ingredients like Kalamata olives (in moderation), artichoke hearts, or roasted red peppers.
Nutrition Facts
Per serving: 1 of 4 servings- Calories: 547 kcal
- Protein: 29 g
- Total Fat: 22 g
- Saturated Fat: 2.5 g
- Carbohydrates: 59 g
- Dietary Fiber: 11.8 g
- Sodium: 347 mg
- Added Sugars: 0 g