PAN SEARED SCALLOPS WITH TOMATO FARRO SALAD IN WARM GARLIC VINAIGRETTE
4 Tbs. unsalted butter
1/4 c. defatted chicken stock
1/4 c. dry white wine
2 shallots, chopped
1 tsp. fresh Italian parsley, chopped
1 bay leaf
1 roasted red pepper, thinly sliced
1 lbs. sea scallops, dry very well
In heavy sauté pan, melt the butter, sauté shallots and parsley on high heat for a few minutes. Add scallops and drizzle with wine and stock; cook for five minutes. Season with salt and pepper to taste. Add the roasted pepper.
TOMATO FARRO SALAD
2 cups faro (Spelt)
1/2 cup plus 2 tablespoon of extra virgin olive oil
2 garlic cloves minced
12 ripe Roma tomatoes, seeded & chopped
1/2 cup fresh peas, parboiled and rinsed with cold water
1 cup black olives, pitted and chopped
1 Tablespoon fresh basil leaves, cut into ribbons
1 teaspoon Salt
1/2 teaspoon freshly ground pepper
Place farro in a large pot with plenty of salted water and bring to a boil.
Cook for about 20 minutes until "Al dente." Drain and rinse with cold water, toss with 2 tablespoons olive oil and set aside to cool in the refrigerator.
Heat remaining oil in sauté pan and flavor it with the garlic by cooking the whole cloves over a low flame for about 3 minutes. Remove from heat and discard garlic.
Toss farro in a large salad bowl with tomatoes, peas, olives and basil.
Drizzle with garlic-flavored oil, season with salt and pepper, and toss again.