Summer Salad with Scallion Pesto and Scallops

Ingredients

• 3/4 cup semi-pearled (semi-perlato) farro
• 1 tablespoon kosher salt
• 4 scallions
• 1/2 cup fresh basil leaves
• Splash red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 1/2 cup olive oil
• 4 green zucchini
• cut in half lengthwise and ends trimmed
• 2 yellow squash
• cut in half lengthwise and ends trimmed
• Olive oil
• for drizzling
• Kosher salt
• Freshly ground black pepper
• 3 red bell peppers
• 1/2 cup fresh basil leaves
• 16 sea scallops
• muscles removed
• Olive oil
• for drizzling
• Herbes de Provence
• for sprinkling
• Kosher salt
• Freshly ground black pepper

Instructions

1. Prepare a grill for medium heat.
2. For the farro: Bring 4 cups water to a boil and add the farro and salt.
3. Bring to a simmer and simmer until cooked, about 15 minutes.
4. Drain and let cool.
5. For the scallion pesto: Grill the scallions until charred, 4 to 6 minutes.
6. Add the scallions to a blender with the basil, vinegar, salt and pepper and process.
7. With the motor running, slowly add the olive oil and mix until the consistency of pesto.
8. For the vegetables: Drizzle the zucchini and squash with olive oil and sprinkle with salt and pepper.
9. Grill on medium heat, about 5 minutes each side.
10. Set aside to cool, then cut into 1/2-inch pieces.
11. Grill the red peppers on medium heat, about 5 minutes each side.
12. Place in a bowl and cover in plastic wrap to steam for about 8 minutes.
13. Peel off the skins, remove the seeds and cut into 1/2-inch strips.
14. Combine the farro, zucchini, squash, peppers and basil in a large bowl.
15. Toss with the scallion pesto and season to taste with salt and pepper.
16. For the scallops: Drizzle the scallops with olive oil and sprinkle with herbes de Provence, salt and pepper.
17. Grill over medium heat, 3 to 4 minutes per side.
18. Portion the salad and serve with the scallops.