Scallop, Farro, Micro Greens, Lemon Basil Sauce

Scallop, Farro, Micro Greens, Tomato, Borage, Lemon Basil Sauce

I simply could not resist those U-10 scallops at the fish market. U-10 (under 10 scallops per pound) are the largest available. These dry pack, wild caught Atlantic sea scallops have a sweet, rich buttery taste. They contain no preservatives or additives and do not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution.

The dilemma was how to showcase the (not inexpensive) scallops, yet keep the dish simple and simultaneously interesting? Lemon and basil naturally pair well with scallops, so that became the sauce. I mingle tomato, nasturtium, and mache for a light salad-y effect. And then add the unexpected farro, an Italian grain with nutty, chewy, earthy flavors and textures. This unique dish has an irresistible appeal of land and sea. Bright blue borage flowers add that contrasting splash of color.

Scallop, Farro, Micro Greens, Lemon Basil Sauce Recipe

Cook farro according to package instructions. Season with sea salt and a drizzle of olive oil. Keep warm and set aside.

Clean and dry assorted micro greens, herbs, and flowers:

Nasturtium
Mache
Basil
Chives
Chervil
Borage

Slice Roma tomatoes about the same circumference as the scallops.

Lemon Basil Sauce:

5 lemon slices – 1/4″ thick, seeds removed
1 c. basil leaves
olive oil
salt and pepper

Chop lemon and basil in a food processor. Stream in oil until it reaches a chunky dressing consistency. Season to taste with salt and pepper. Serve at room temperature.

Atlantic Sea Scallops

In the early 1990s, the U.S. fishery for Atlantic sea scallops in the northeastern U.S. was not sustainable – the population was near record lows and fishing was at a record high. Today, the Atlantic sea scallop population is near record highs and the fishery operates at sustainable levels. As of May 1, 2013, scallop vessels in the Mid-Atlantic must use a Turtle Deflector Dredge in places and times where sea turtles occur on scallop grounds. The Turtle Deflector Dredge excludes sea turtles from being caught in the dredge and prevents serious injuries to the turtles. (From FISHWATCH here).

Season cold dry scallops with Kosher salt. Heat a stainless steel saute pan over high heat. Add canola oil to coat the bottom of the pan. When the oil is very hot and just about to smoke, place the scallops in the pan. Be sure not to crowd the scallops.

Cook over high heat for exactly two minutes to form a nice caramelized crust. Flip the scallops over with a pair of tongs, and cook for one minute only. Serve immediately.

To assemble: arrange tomato slices and nasturtium leaves on a platter. Top with lemon basil sauce. Place a scallop on each tomato. Arrange mache and farro around the scallops. Adorn scallops with micro greens, herbs, and/or edible flowers.

A dry French rosé makes a lovely accompaniment.

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