Ready In: 50 mins
Prep: 10 mins
Cook: 40 mins
Yields: 6 Servings
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.