Seared Scallops with Lemony Farro and Rocket Salad (from Chow)
1 tsp grated lemon zest
2 tbsp lemon juice
2 garlic cloves, finely chopped
salt and pepper
4 tbsp olive oil
4 handfuls rocket
Bring a pan of water to the boil. Add the farro and cook according to packet instructions.
Meanwhile, place the lemon zest, lemon juice, garlic, salt and pepper in a bowl and stir to combine. While whisking continuously, add 3 tablespoons of the oil in a slow, steady stream until it’s fully incorporated.
When the farro is ready, drain it. Re-whisk the lemon-garlic dressing, add the warm farro and rocket, and stir to combine. Set aside.
Season the scallops on both sides with salt and pepper.
Heat the remaining tablespoon of oil in a large frying pan. Place the scallops in the pan and sear without disturbing until the bottoms are golden brown, about 3 to 4 minutes. Turn the scallops and sear the second side until the scallops are opaque in the centre, about 1 to 2 minutes more.
Divide the farro between plates and then top with 4 scallops each. Serve.