Summer Salad with Scallion Pesto and Scallops

  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 55 min
  • Yield: 4 servings
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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

  1. Prepare a grill for medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Portion the salad and serve with the scallops.
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