Summer Salad with Scallion Pesto and Scallops

Total Time:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Farro:
  • 3/4 cup semi-pearled (semi-perlato) farro
  • 1 tablespoon kosher salt
  • Scallion Pesto:
  • 4 scallions
  • 1/2 cup fresh basil leaves
  • Splash red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup olive oil
  • Vegetables:
  • 4 green zucchini, cut in half lengthwise and ends trimmed
  • 2 yellow squash, cut in half lengthwise and ends trimmed
  • Olive oil, for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 3 red bell peppers
  • 1/2 cup fresh basil leaves
  • Scallops:
  • 16 sea scallops, muscles removed
  • Olive oil, for drizzling
  • Herbes de Provence, for sprinkling
  • Kosher salt
  • Freshly ground black pepper
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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    This recipe is featured in:

    The Kitchen