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
- ½ tsp kosher salt for cooking farro in water; omit if broth is seasoned
- 1 lb 453g large sea scallops, patted completely dry
- ¾ tsp kosher salt for seasoning scallops
- 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-oz 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 tbsp
- 1 clove garlic finely minced
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- Freshly ground black pepper to taste
Instructions
- Farro Foundation: In a medium saucepan, combine farro with 3 cups water or broth. If using water, add ½ tsp kosher salt. Bring to a boil, reduce to low, cover, and simmer 20–25 minutes until tender-chewy. Drain excess liquid; cool slightly.
- Vinaigrette: In a small jar or bowl, combine olive oil, lemon juice, garlic, Dijon, ½ tsp kosher salt, and black pepper. Shake or whisk until emulsified.
- Grand Assembly: In a large bowl, combine cooked/cooled farro, arugula, tomatoes, cucumber, chickpeas, and red onion. Toss with about two-thirds of the vinaigrette.
- Searing the Scallops: If present, remove the small side muscle from each scallop. Pat very dry. Season all sides with ¾ tsp kosher salt and black pepper. Heat 1 tbsp olive oil in a large non-stick or cast-iron skillet over medium-high until shimmering. Add scallops in a single layer; sear 90 seconds–2 minutes without moving until a deep golden crust forms. Flip and cook 60–90 seconds more, until just opaque with springy bounce or 52–54°C (125–130°F) internal temp. Remove immediately.
- Finish: Divide salad among 4 plates. Top with warm scallops, drizzle remaining vinaigrette, and garnish with dill and parsley.
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: 1,353 mg
- Added Sugars: 0 g