Recipe
WARM FARRO SUCCOTASH SALAD
Shuck your sweet corn and shell your lima beans
Cut the roasted red pepper into small pieces
Prepare 1 cup farro according to instructions. (Hint: We used chicken stock instead of water for more flavor!)
When farro is slightly al dente combine corn, lima beans, red pepper, butter and salt & pepper to taste. Allow to simmer for 5 additional minutes or until farro and veggies are cooked. Take off heat–serve warm.
GRILLED SCALLOPS
With your wood skewers thread 3 scallops (large scallops we use two skewers)—making 4 servings
Cleaned and then brushed with butter and a pinch of salt & pepper
Set you Traeger Grill to 400°
Place the scallops flat side down on grill for 5-6 minutes each side
Remove from grill and place on top of Warm Farro Succotash Salad
Finish this dish with a squeeze of lemon (wedge) over each serving
Ingredients
GRILLED SCALLOPS
12 Ocean City Day Boat Scallops
WARM FARRO SUCCOTASH SALAD
1 Cup Farro
2 Ears Maryland Sweet Corn
1 Cup Shelled Lima Beans
1 Small Roasted Red Pepper
1 Tablespoon Butter
2 Cups Chicken Stock
Salt & Pepper
*Soak bamboo skewers in water before threading scallops and placing on your grill. We had nice big scallops and double threaded the skewers with 3 scallops for grilling.
