GRILLED SCALLOPS WITH FARRO AND PLUM SALAD

Grilled Scallops with Farro and Plum Salad image

We love scallops for delicious weeknight meals in a hurry because they cook in mere minutes. Just be careful not to overcook them here -- they can become dried out very easily!

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup pearled farro
1 tablespoon grated orange zest, plus 2 tablespoons orange juice
4 teaspoons sherry vinegar
1/4 cup extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
1 pound plums (about 4), pitted and thinly sliced
1 small bulb fennel, trimmed, halved and thinly sliced
1 small shallot, thinly sliced
1/2 to 1 jalapeño pepper, thinly sliced
1 1/4 pounds scallops (20 to 24 scallops)
1 teaspoon ground coriander
1/2 cup roughly chopped fresh mint

Steps:

Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat.
Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate.
Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops.

Nutrition Facts : Calories 470, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 34 milligrams, Sodium 619 milligrams, Carbohydrate 59 grams, Fiber 9 grams, Protein 26 grams, Sugar 13 grams