- 2 cups Lakeside Cocktail Collection Tomatoes
- 1 lb scallops
- 3 cups water
- 1 cup farro
- 3 oz baby arugula
- 4 tbsp olive oil
- 1/2 tbsp red wine vinegar
- 1 tsp grated lemon zest
- 2 tbsp lemon juice
- 1 tbsp garlic, minced
- 3 tbsp butter
- 1/4 cup dry white wine
- 1/4 cup parsley
- salt and pepper
In a medium saucepan, bring water to a boil. Add farro and 1 tsp of salt. Cook 25 to 30 minutes, or until tender. Drain and let cool.
In a large bowl, mix half of the olive oil, the red wine vinegar, lemon zest, salt, and pepper.
Cut tomatoes in half, chop arugula, and add to the bowl. Mix in farro and set aside to chill.
Heat remaining olive oil in a large pan over medium heat. Pat scallops dry with a paper towel. Cut off side muscles and season with salt and pepper.
Add the scallops to the pan and cook for 2-3 minutes per side until end are golden. Remove from pan and set aside.
In the same pan, melt the butter and add minced garlic. Cook until fragrant.
Add white wine. Simmer until it reduces and add in lemon juice and parsley.
Remove from heat and add scallops back to the pan, mixing with the sauce.
Serve the scallops over the farro salad and enjoy!