Grilled Scallops with Farro and Plum Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 34 milligrams
- Sodium
- 619 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 9 grams
- Protein
- 26 grams
- Sugar
- 13 grams
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat.
- Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate.
- Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops.