FARRO SALAD LEMON PESTO SCALLOPS
INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Pesto Butter Wild Scallops
1 Cup farro rice (rye berries or rice pilaf work as substitute)
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 clove finely-minced garlic
2 Tbsp. roughly-chopped parsley
1/2 Tbsp. fresh thyme leaves
1/2 tsp. cracked black pepper
1/2 tsp. dijon mustard
1/2 tsp. salt
INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Pesto Butter Wild Scallops
1 Cup farro rice (rye berries or rice pilaf work as substitute)
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 clove finely-minced garlic
2 Tbsp. roughly-chopped parsley
1/2 Tbsp. fresh thyme leaves
1/2 tsp. cracked black pepper
1/2 tsp. dijon mustard
1/2 tsp. salt
PREPARATION METHOD
Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. Cook Farro according to instructions on package. Mix remaining ingredients in a bowl and add cooked farro while still warm. Toss together with vinaigrette and serve with Lemon and Pesto Butter Wild Scallops.
OUR GO TO PRODUCTS FOR THIS RECIPE
Using our Hokkaido Scallops for some homemade sushi? Genius.
Pic via @seafoodwithdrew
May 19
Get ready for grilling season by adding Maple Bourbon Atlantic Salmon to your cookout!
May 10
Our My Fish Dish Spicy Ginger White Shrimp are peruvian farmed, conveniently packaged, and pre marinated in a spicy ginger sauce for a taste you’re ...
May 5
