Summer Salad with Scallion Pesto and Scallops

By Joelene

Ingredients

• Farro:
• 3/4 cup semi-pearled (semi-perlato) farro
• 1 tablespoon kosher salt
• Scallion Pesto:
• 4 scallions
• 1/2 cup fresh basil leaves
• Splash red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 1/2 cup olive oil
• Vegetables:
• 4 green zucchini, cut in half lengthwise and ends trimmed
• 2 yellow squash, cut in half lengthwise and ends trimmed
• Olive oil, for drizzling
• Kosher salt
• Freshly ground black pepper
• 3 red bell peppers
• 1/2 cup fresh basil leaves
• Scallops:
• 16 sea scallops, muscles removed
• Olive oil, for drizzling
• Herbes de Provence, for sprinkling
• Kosher salt
• Freshly ground black pepper

Preparation

Step 1

Prepare a grill for medium heat.

For the farro: Bring 4 cups water to a boil and add the farro and salt. Bring to a simmer and simmer until cooked, about 15 minutes. Drain and let cool.

For the scallion pesto: Grill the scallions until charred, 4 to 6 minutes. Add the scallions to a blender with the basil, vinegar, salt and pepper and process. With the motor running, slowly add the olive oil and mix until the consistency of pesto.

For the vegetables: Drizzle the zucchini and squash with olive oil and sprinkle with salt and pepper. Grill on medium heat, about 5 minutes each side. Set aside to cool, then cut into 1/2-inch pieces.

Grill the red peppers on medium heat, about 5 minutes each side. Place in a bowl and cover in plastic wrap to steam for about 8 minutes. Peel off the skins, remove the seeds and cut into 1/2-inch strips.

Combine the farro, zucchini, squash, peppers and basil in a large bowl. Toss with the scallion pesto and season to taste with salt and pepper.

For the scallops: Drizzle the scallops with olive oil and sprinkle with herbes de Provence, salt and pepper. Grill over medium heat, 3 to 4 minutes per side.

Portion the salad and serve with the scallops.