GRILLED SCALOPS WITH FARRO AND PLUM SAUCE

 1 cup pearled farro


Directions

  1. Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat.
  2. Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate.
  3. Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops.

Photograph by Andrew Purcell

Comments

Post a Comment

Popular posts from this blog

BEEF STROGANOFF

Image
  1   lb   top sirloin steak ,  thinly sliced into strips* 2   Tbsp   olive oil 2   Tbsp   unsalted butter 1/2   medium onion ,  finely chopped 1/2   lb   brown mushrooms ,  thickly sliced 1   garlic cloves ,  minced 1   Tbsp   all-purpose flour 1   cup   beef broth 3/4   cup   heavy whipping cream 1/4   cup   sour cream 1   Tbsp   Worcestershire sauce 1/2   tsp   dijon mustard 1/2   tsp   salt 1/4   tsp   black pepper Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm. Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until l...
Read more

BREAKFAST BURRITOS

Image
6   medium flour tortillas ,   (8-inch diameter) 1/2   lb   button mushrooms ,   (8 medium), thinly sliced - optional 1   Tbsp   unsalted butter 6   large eggs 1/2   cup   sour cream ,   divided (2 Tbsp for eggs & 1 Tbsp per tortilla) 1/4  tsp   sea salt  ,   (or to taste) 1/8   tsp   black pepper ,   (or to taste) 2   oz   deli ham ,   cut into strips or squares, optional 4   oz   mozzarella cheese ,   (1 cup shredded) 1   tomato ,   diced - optional*** 3   Tbsp   olive oil  ,   to saute (add more as needed) In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside. Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and saute until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms. In t...
Read more

Glazed Bacon wrapped Turkey Breast

1 (3-4) boneless turkey breast, skin removed 1 1/2 bunches green onions, sliced 2 cups fresh parsley  1/3 cup olive oil 4 cloves garlic 12 oz, thick cut bacon 1/2 cup packed dark brown sugar  1/4 cup balsamic vinegar 1/4 cup maple sugar Preheat oven to 375 degrees. Place turkey breast on table, with the smooth side down.  Starting with the left side, cut along rise side of tenderloin, without, cutting it off from the rest of the turkey breast.  Repeat with the other side.   Cover turkey with Saran Wrap, and smash with flat side of meat mallet, until turkey about 1 inch thick all over.  Discard the paper. Sprinkle surface of turkey with 3/4 tsp of salt.  In a food processor, pulse green onions, parsley, oil and garlic until finely chopped.  When smooth, spread evenly over the turkey, roll turkey tightly, keeping that seam down and drape with the bacon.  Use kitchen twine at 1 1/2 inch intervals to secure the roll. Put on a wire rack, inside th...
Read more