Scallops are the ocean’s little secret. They’re easy to prepare, impressive to serve and are often bursting with flavor.
Here’s a simple dish courtesy of chef Ryan DePersio you can make any night of the week. Click here to watch the video. The full recipe is below.
1 red bell pepper (small dice)
1 yellow bell pepper (small dice)
¼ cup dried porcini mushrooms
½ onion (small dice)
1 tbsp. garlic (chopped)
1 tsp. tomato paste
2 tbsp. red wine vinegar
½ cup white wine
1 tsp. chili flakes
1 cup farro
4 cups chicken stock
½ cup shredded parmigiano reggiano
Sweat the onions and peppers for 10 minutes at medium-low heat with 2 tbsp. of canola oil. Add tomato paste, chili flakes and garlic. Stir in and deglaze with red wine vinegar and white wine.
Reduce by half, then add farro and cover with chicken stock. Cook for 20 minutes or until tender at medium- high heat, stirring occasionally. When farro is ready and stock is almost evaporated, stir in 1 tbsp. of unsalted butter and parmigiano. Stir until creamy and sticky like risotto.
Place a large saute pan on medium-high heat. Season scallops with salt, porcini and black pepper. Add 2 tbsp. of canola oil and 2 tbsp. of butter to pan. When the butter begins to brown, add scallops.
Cook on one side for 2-3 minutes or until nice caramelization. Flip and cook for 1 minute. Serve over bed of farro. Enjoy!