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Pan Seared Scallops with Tomato Farro Salad in War


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 lb. 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.



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

½ 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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