Scallops with Portobello Mushroom Farro
Have you ever explored different kinds of grains? There are so many out there. Rice is so common, and yes, there are many varieties. Quinoa has made its mark over the years for sure, but my personal favorite is farro. This Italian grain is so hearty with a nutty flavor, I prefer it over any kind of rice. For this meal, I decided to pair my protein with farro. Scallops with portobello mushroom farro is an elegant and easy dish. Tackle two things with this meal that you’ve never tried before… searing scallops and trying a new grain.
Scallops and portobello mushroom farro is made with only a few ingredients. Start by making the farro as directed. While that cooks, slice your mushrooms. In a cast iron skillet, add olive oil and butter and let it heat to low/medium. Pat your scallops dry and sprinkle with salt and pepper on both sides. Once the butter and oil are hot, gently set the scallops in the pan. Cook them about 2-3 minutes per side, flipping them only one time. Remove the scallops from the pan and set aside.
Add more butter and oil to the pan. Once the butter and oil is heated, add your minced garlic. Stir and cook until that becomes fragrant. Then add your sliced mushrooms. Cook, stirring occasionally, until the mushrooms are done to your liking. Once the mushrooms are done, add another tablespoon of butter, and add the cooked, drained farro. Stir it with the mushrooms. When the mushrooms and farro are mixed, press the mixture into the pan and let it sit for about 10 minutes until the bottom gets crispy.
Plate the farro and top with the scallops. I garnished with micro greens.
Scallops with Portobello Farro
Equipment
- 1 Sauce Pan
- 1 cast iron skillet for frying pan
- Spatula I used a seafood spatula
Ingredients
- 12 scallops large
- 1 Cup farro
- 1 Lb portobello mushrooms
- 1 Clove garlic minced
- Olive Oil, salt and pepper
Instructions
- Boil farro as directed. To a pan add 2 tbsp of olive oil and 1 tsp of butter. Cook over low/medium heat.While the oil heats, pat your scallops dry with paper towel and dust them with salt and pepper on both sides. Add them to a hot pan, cooking them about 2-3 minutes per side, flipping only once. Remove them from the pan and set aside.Add a 1/4 cup of white wine to the same pan and scrape the bottom of the pan while stirring. Add a clove of crushed garlic and another tbsp of butter. Slice your mushrooms and add those to the pan, stirring occasionally until they are cooked. Add 2 cups of cooked farro, stir into the mushrooms, flatten it down with a spatula and let it get crispy in the pan. This should take about 10 minutes or so.When finished, plate the farro and mushroom mixture and set the scallops on top. I dressed it with micro greens.
