SUMMER SALAD WITH SCALLION PESTO AND SCALLOPS

Summer Salad with Scallion Pesto and Scallops image

Provided by Marc Murphy

Time 1h5m

Yield 4 servings

Number Of Ingredients 20

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3/4 cup semi-pearled (semi-perlato) farro
1 tablespoon kosher salt
4 scallions
1/2 cup fresh basil leaves
Splash red wine vinegar
Kosher salt
Freshly ground black pepper
1/2 cup olive oil
4 green zucchini, cut in half lengthwise and ends trimmed
2 yellow squash, cut in half lengthwise and ends trimmed
Olive oil, for drizzling
Kosher salt
Freshly ground black pepper
3 red bell peppers
1/2 cup fresh basil leaves
16 sea scallops, muscles removed
Olive oil, for drizzling
Herbes de Provence, for sprinkling
Kosher salt
Freshly ground black pepper

Steps:

Prepare a grill for medium heat.
For the farro: Bring 4 cups water to a boil and add the farro and salt. Bring to a simmer and simmer until cooked, about 15 minutes. Drain and let cool.
For the scallion pesto: Grill the scallions until charred, 4 to 6 minutes. Add the scallions to a blender with the basil, vinegar, salt and pepper and process. With the motor running, slowly add the olive oil and mix until the consistency of pesto.
For the vegetables: Drizzle the zucchini and squash with olive oil and sprinkle with salt and pepper. Grill on medium heat, about 5 minutes each side. Set aside to cool, then cut into 1/2-inch pieces.
Grill the red peppers on medium heat, about 5 minutes each side. Place in a bowl and cover in plastic wrap to steam for about 8 minutes. Peel off the skins, remove the seeds and cut into 1/2-inch strips.
Combine the farro, zucchini, squash, peppers and basil in a large bowl. Toss with the scallion pesto and season to taste with salt and pepper.
For the scallops: Drizzle the scallops with olive oil and sprinkle with herbes de Provence, salt and pepper. Grill over medium heat, 3 to 4 minutes per side.
Portion the salad and serve with the scallops.