NJ Broiled Scallops & Farro Salad

Serves: 4

Ingredients

1. Farro or your favorite rice cooked according to package directions
2. 1 lb. NJ fresh scallops, rinsed under cool water to remove any sand
3. 1 cup chopped celery
4. 1 cup chopped onion
5. 1 cup chopped red or green pepper
6. 1 cup grape or cherry tomatoes cut in half lengthwise
7. ½ cup chopped cucumber
8. 2 Tablespoons chopped chives or parsley
9. Your favorite oil-based salad dressing or 1 Tablespoon Sun Dried Tomato Pesto + 2 Tablespoons olive oil
10. Salt & pepper, or your favorite all-purpose seasoning

Preparation Steps

1. To cook Farro: Place 8 cups water in a large saucepan. Rinse 1 cup Farro under cool running water. Add Farro to boiling water then oil (like cooking pasta) for 30 minutes. Drain and set aside to cool in refrigerator.
2. Once the Farro is cold add all of the vegetables & herbs, stir in your salad dressing or blended Sun Dried Tomato Pesto & olive oil. Place the salad in the refrigerator while cooking the scallops.
3. To broil scallops: Place rinsed scallops on small foil covered pan broiler pan, drizzle lightly with olive oil and season lightly with your favorite seasoning or a small amount of salt & pepper. Place in broiler on high setting for 8 minutes on one side, then turn the scallops and 5 minutes on the other side. The broiled scallops should be tender!

Serve scallops with the Farro Salad and enjoy!