- 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
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.
Calories: 320, Calories from Fat: 70, Total Fat: 8g, Saturated Fat: 1g, Cholesterol: 25mg, Sodium: 370mg, Total Carbohydrate: 41g, Dietary Fiber: 6g, Sugars: 2g, Protein: 20g, Vitamin A: 6%, Vitamin C: 10%, Calcium: 8%, Iron: 20%