Name: Seared Scallops with Lemony Farro and Arugula Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 1/2 cups farro; 1/4 cup olive oil; 1 teaspoon finely grated lemon zest (from about 1 medium lemon); 2 teaspoons kosher salt, plus more as needed; 2 medium garlic cloves, finely chopped; 3 ounces baby arugula, washed and coarsely chopped; 4 1/2 cups water; 2 tablespoons freshly squeezed lemon juice; 1/4 teaspoon freshly ground black pepper, plus more as needed; 1 pound sea scallops (about 16 medium)

Scallop Dish

Do I need to rinse scallops before cooking?

Does the size of scallops affect the taste?

Why is it important to pat dry scallops before cooking?

What should be the internal temperature of cooked scallops?

Should scallops be cooked covered or uncovered?

This healthy recipe for seared scallops is served atop a warm lemon-garlic farro salad tossed with peppery arugula.

Wheat

Fish

Crustacean Shellfish

Lactose Free

Gluten Free

Mediterranean

Grains & Rice

gram

farro

Oils

milliliter

olive oil

Fresh Fruit

lemon

Seasonings

Coarse Salt

Fresh Vegetables

garlic

baby arugula

Water

water

Juice

lemon juice

black pepper

Seafood

scallop

Selenium

Minerals

Copper

Beta-cryptoxanthin

Vitamins

Beta-carotene

Vitamin A

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Lutein+zeaxanthin

Vitamin K

Vitamin B6

Zinc

Sodium

Potassium

Magnesium

Iron

Calcium

Calories

Alpha-carotene

Choline

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lycopene

Phosphorus

Sugar

Carbohydrates

Dietary Fiber

Protein

Vitamin C

Cholesterol

Trans fatty acids

Manganese

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Seared Scallops with Lemony Farro and Arugula Salad

Pasta, Sauces, Grain

Baking Goods

Produce

Beverages

Meat & Seafood

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