Prawns & Scallops Recipe

Cooking Instructions

1. 1

   Cook the Grains

   In a medium saucepan, combine farro and quinoa with 4 cups of water. Bring to a boil, then reduce heat to low and simmer for about 20 minutes, or until the grains are tender. Drain and set aside.

2. 2

   Prepare the Lemon Caper Butter

   In a small saucepan over low heat, melt the butter. Stir in lemon juice and capers, then season with salt and pepper. Keep warm on low heat.

3. 3

   Sauté the Vegetables

   In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and spinach, cooking until spinach is wilted and tomatoes are softened, about 3-4 minutes.

4. 4

   Cook the Seafood

   Add the prawns and scallops to the skillet. Cook for about 3-4 minutes on each side, or until the prawns are pink and the scallops are golden. Season with salt and pepper.

5. 5

   Combine Everything

   Add the cooked farro and quinoa to the skillet, stirring to combine everything. Drizzle the lemon caper butter over the mixture and toss gently.

6. 6

   Serve

   Plate the dish and serve warm, garnished with extra lemon wedges if desired.