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
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
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.