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Loretta Paganini: Pan Seared Scallops w/ Tomato Farro Salad 9/10/13

1:00 PM, Sep 10, 2013   |    comments
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PAN SEARED SCALLOPS WITH TOMATO FARRO SALAD IN WARM GARLIC VINAIGRETTE

(Serves 4)

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

(Serves 4)

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.

 

 

 

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