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Ingredients
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Scallops and Farro Risotto
Method
Cooking Instructions
- 1
- 2
Cook the Farro
Add the farro to the shallots and garlic, stirring for about 2 minutes. Gradually add the vegetable broth, one cup at a time, stirring frequently until the farro is tender and creamy (about 25-30 minutes).
- 3
Finalize the Risotto
Stir in the chopped dried apricots, toasted almonds, and parsley. Season with salt and pepper to taste. Remove from heat and set aside.
- 4
Sear the Scallops
In a skillet, heat the remaining tablespoon of olive oil over high heat. Season the scallops with salt and pepper. Sear for about 2-3 minutes on each side until golden brown and cooked through.
- 5
Serve
On a plate, spoon the farro risotto, place the seared scallops on top, and drizzle with romesco sauce.
