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:
Slice Roma tomatoes about the same circumference as the scallops.
- 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.
Sensational Sides is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite side dishes. Be sure to check out the Pinterest Board with over 100,000 followers called Let’s Pull Up A Chair! And if this Scallop, Farro, and Micro Greens with Lemon Basil Sauce got you in the mood for all things sensational, you might enjoy taking a peek at other fantastic recipes from some fabulous bloggers below…
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