Recipe courtesy of Marc Murphy
Summer Salad with Scallion Pesto and Scallops
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 772
- Total Fat
- 49 g
- Saturated Fat
- 7 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 15 g
- Sugar
- 11 g
- Protein
- 24 g
- Cholesterol
- 24 mg
- Sodium
- 1665 mg
- Level: Easy
- Total: 1 hr 5 min
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 772
- Total Fat
- 49 g
- Saturated Fat
- 7 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 15 g
- Sugar
- 11 g
- Protein
- 24 g
- Cholesterol
- 24 mg
- Sodium
- 1665 mg
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.
