Recipe courtesy of Marc Murphy
Show: The Kitchen
Episode: The Corn Show
Save Recipe Print
Summer Salad with Scallion Pesto and Scallops
Total:
1 hr 5 min
Active:
55 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
55 min
Yield:
4 servings
Level:
Easy

Ingredients

Farro:
Scallion Pesto:
Vegetables:
Scallops:

Directions

Prepare a grill for medium heat.

For the farro: Bring 4 cups water to a boil and add the farro and salt. Bring to a simmer and simmer until cooked, about 15 minutes. Drain and let cool.

For the scallion pesto: Grill the scallions until charred, 4 to 6 minutes. Add the scallions to a blender with the basil, vinegar, salt and pepper and process. With the motor running, slowly add the olive oil and mix until the consistency of pesto.

For the vegetables: Drizzle the zucchini and squash with olive oil and sprinkle with salt and pepper. Grill on medium heat, about 5 minutes each side. Set aside to cool, then cut into 1/2-inch pieces.

Grill the red peppers on medium heat, about 5 minutes each side. Place in a bowl and cover in plastic wrap to steam for about 8 minutes. Peel off the skins, remove the seeds and cut into 1/2-inch strips.

Combine the farro, zucchini, squash, peppers and basil in a large bowl. Toss with the scallion pesto and season to taste with salt and pepper.

For the scallops: Drizzle the scallops with olive oil and sprinkle with herbes de Provence, salt and pepper. Grill over medium heat, 3 to 4 minutes per side.

Portion the salad and serve with the scallops.

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