Summery Scallop & Farro Salad

By Stonyfield

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.

Ready In: 50 mins

Level: Easy

Prep: 10 mins

Cook: 40 mins

Yields: 6 Servings


  • 1/2 c Stonyfield Organic Fat Free Plain Yogurt
  • 1/4 c plus 2 tablespoons chopped basil
  • 2 T white wine vinegar
  • 2 T mayonnaise
  • 1/2 t salt
  • 1/4 t 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 T olive oil
  • 1 lb sea scallops
  • directions

    Step 1

    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.

    Step 2

    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.

    Step 3

    When farro has cooled, stir in remaining 2 tablespoons basil, tomatoes and cucumber in a large bowl until well blended.

    Step 4

    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.

    Step 5

    Stir dressing into farro salad and divide it evenly among 6 plates, then top with scallops, dividing equally. Serve immediately.

    make it with yogurt instead!