Prawns & Scallops Recipe
sautéed farro, quinoa, spinach, tomatoes, lemon caper butter.
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Ingredients
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Seafood
Grains
Vegetables
Sauce
Seasoning
Method
Cooking the Grains
- 1
Cook the Farro and Quinoa
In a medium pot, bring 4 cups of water to a boil. Add farro and quinoa, reduce heat, and simmer for about 20-25 minutes or until tender. Drain and set aside.
Sautéing the Vegetables and Seafood
- 2
Sauté Spinach and Tomatoes
In a large skillet, melt half the butter over medium heat. Add spinach and tomatoes, sautéing until the spinach wilts and tomatoes soften (about 3-5 minutes).
- 3
Making the Lemon Caper Butter
- 4
Add Lemon and Capers
Stir in the lemon juice and capers into the seafood mixture. Season with salt and pepper to taste.
Serving
- 5
Combine and Serve
In a large bowl, combine the cooked farro and quinoa with the sautéed spinach, tomatoes, prawns, and scallops. Toss gently and serve warm.
