Culinary Collection
Scallops and Creamy Tuscan Farrotto
with blistered tomatoes and garlic bread
Prep & Cook Time: 25-35 min.
Cook Within: 3 days
Difficulty Level: Expert
Spice Level: Not Spicy
Contains: Milk, Wheat, Shellfish
Chef
Ryan Pugh
Farrotto is risotto made with a grain other than rice, and in this case, that's farro, a nutty grain that's as old as Mesopotamia and the pharaohs. (It was found in their tombs.) It adds a bit of extra texture and bite here, making a delightful tomato-y bed for these succulent scallops. This farrotto is far out… toe. Tip: You don't need Paul Sorvino wielding a razor blade to get super thin slices of garlic. (That's from “Goodfellas,” for all you non-movie fans.) Just be sure to tuck the fingertips of your garlic-holding hand for safety, and use your knuckle as your guide.
In Your Box (serves 2)
- 2 tsp. Mirepoix Broth Concentrate
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8 oz. Scallops
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1 oz. Tuscan Herb Butter
- 4 oz. Grape Tomatoes
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10 oz. Farro with Tomato and Herb
- ½ fl. oz. Red Wine Vinegar
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1 French Roll
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories682
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Carbohydrates88g
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Fat27g
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Protein29g
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Sodium1668mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. scallops, follow same instructions, working in batches if necessary.
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If using shrimp, follow same instructions as scallops in Steps 1 and 4, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
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If using diced chicken, follow same instructions as scallops in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Halve tomatoes. Halve French roll. Thinly slice half the garlic. Mince other half. Keep sliced and minced garlic separate. Pat scallops dry, and season all over with a pinch of salt and pepper.
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2 Bake the Garlic Bread
In a mixing bowl, combine minced garlic and 1 Tbsp. olive oil. Place French roll halves on prepared baking sheet, cut sides up. Spread garlic oil on cut sides. Bake in hot oven until golden brown, 8-10 minutes. While garlic bread bakes, cook farrotto.
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3 Cook the Farrotto
Bring a medium pot with farro, ¼ cup water, mirepoix base, ¼ tsp. salt, and a pinch of pepper to a simmer. Once simmering, stir occasionally until heated through, 2-3 minutes. Remove from burner. Stir in butter until creamy. Cover and set aside.
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4 Cook the Scallops
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove scallops to a plate. Tent with foil. Keep pan over medium-high heat. -
5 Make Sauce and Finish Dish
Add 2 tsp. olive oil and sliced garlic to hot pan. Stir often until lightly golden brown, 1-2 minutes. Add tomatoes and ¼ tsp. salt and stir often until softened, 1-2 minutes. Smash tomatoes until broken and add half the red wine vinegar (remaining is yours do with as you wish). Stir until combined, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, topping farrotto with sauce and scallops. Bon appétit!
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