Grilled Scallops with Farro and Plum Salad

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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