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.

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