Sea Scallops with Warm Organic Farro Salad and Bacon

Sea Scallops with Warm Organic Farro Salad and Bacon
Sea Scallops with Warm Organic Farro Salad and Bacon

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 16 each

    – U/10 dry-packed sea scallops

  • 2

    oz - olive oil

  • 2

    cups – farro salad – See Recipe Below

  • 1/2

    cup – small-diced raw bacon

  • 1

    tbsp – minced shallots

  • 1

    cup – baby arugula

  • 12 each

    – orange segments

  • 1/2

    cup – small diced cooked potatoes

  • 2

    oz – chicken broth

  • 1/2

    cup – banyuls lacquer – See Recipe Below

  • Salt and pepper – to taste

  • For the farro salad

  • 1

    cup – uncooked farro

  • 1

    – minced shallot

  • 6

    sprigs – fresh chopped thyme (remove stems)

  • 1

    clove – chopped garlic

  • 2

    tbsp – extra virgin olive oil

  • 2

    cups – chicken broth

  • Salt and pepper – to taste

Directions

Method Saute the shallots, garlic, and thyme with oil. Add the farro and chicken broth and simmer slowly until tender and broth is absorbed. Season and spread out on a sheet pan. Set aside. For the banyuls lacquer ½ cup - banyuls vinegar or sherry vinegar ½ tspn – paprika 1 oz – honey 2 oz –light corn syrup Method Reduce the vinegar by 60 percent and add the honey and the corn syrup. Continue to reduce slowly for 10 minutes. Whisk in the paprika. Let cool. Method for the dish —Season the scallops with salt and pepper. In a hot sauté pan, sear the scallops on both sides with 1 oz. of olive oil. Finish in the oven at 350 degrees for 4 to 5 minutes. —For the farro salad, heat another sauté pan and add 1 oz. olive oil. Add the bacon and render till golden brown. Add the potatoes and shallots and continue to sauté for 1 minute. Add the cooked farro and the chicken broth. Fold in the arugula to the warm farro salad and set aside. With a pastry brush, spread a line of banyules lacquer across the center of each plate. Place the warm faro salad in a line across the lacquer. Place four scallops on top of faro salad on each plate. Garnish the plates with 3 orange segments for each plate.

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