Summery Scallop & Farro Salad
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|
|1||c||grape tomatoes (halved)|
|1||small cucumber (peeled, seeded and cut into 1/2-inch pieces)|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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