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
It never hurts to have quick and easy seafood on hand during the holidays, especially when it’s as delicious as our Spicy Ginger Butter White Shrimp!
