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.
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