If you haven't tried farro yet, here's a simple, summery recipe to try that you'll revisit again and again. Substitute different proteins and veggie add-ins to make this dish perfect any time of year.
| 1⁄2 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1⁄4 | c | plus 2 tablespoons chopped basil |
| 2 | tbsp | white wine vinegar |
| 2 | tbsp | mayonnaise |
| 1⁄2 | tsp | salt |
| 1⁄4 | tsp | black pepper |
| 1 1⁄2 | c | farro |
| 1 | c | grape tomatoes (halved) |
| 1 | small cucumber (peeled, seeded and cut into 1/2-inch pieces) | |
| 1 | tbsp | olive oil |
| 1 | lb | sea scallops |
Combine yogurt, 1/4 cup of the basil, vinegar, mayonnaise, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper in a blender. Pulse until well combined; set aside.
Combine farro and 4 cups salted water in a medium-size saucepan. Bring to a boil over high heat, then reduce heat to medium-low; cover and simmer for about 30 minutes or until farro is tender. Drain well and cool to room temperature.
When farro has cooled, stir in remaining 2 tablespoons basil, tomatoes and cucumber in a large bowl until well blended.
Heat oil in a large nonstick skillet over medium-high heat. Season scallops with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook scallops 2 to 4 minutes per side.
Stir dressing into farro salad and divide it evenly among 6 plates, then top with scallops, dividing equally. Serve immediately.