Summer Grilling Series: OC Day Boat Scallops and Warm Farro Succotash Salad

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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