Seared Scallop Farro Risotto

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Holiday 2014

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Seared Scallop Farro Risotto

Seared Scallop Farro Risotto
2 tbsp. olive oil, divided
1 Large onion, chopped
1-1/2 cups farro (not 10 minute cook)
1/2 cup white wine
6 cups chicken stock, warmed
1/2 cup shredded Parmesan cheese
1/2 cup half & half
1 tbsp. butter
18 sea scallops
Snipped fresh basil

Prep: 15 minutes, Cook: 40 minutes, Serves: 6

1. Heat 1 tbsp. oil in a very large skillet over medium heat. Add onions and sauté for 5 minutes or until slightly softened. Add farro and cook for 1 minute, stirring to coat with oil. Add wine and cook for 2 minutes more.

2. Add stock 1 cup at a time, stirring occasionally, until absorbed.

3. Stir in cheese and half & half and cook until thickened and creamy. Set aside and keep warm.

4. Pat scallops dry between paper towels. Heat remaining oil and butter in a medium skillet over medium-high heat. Add scallops and sear for about 1½ to 2 minutes on each side or until a golden crust forms. Place on top of farro and garnish with basil.  

Nutritional Information:
358 calories, 18 g protein, 12 g total fat (5 g sat.), 40 g carbohydrate, 3 g fiber, 3 g sugar, 28 mg cholesterol, 869 mg sodium, 9 points


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