Jul 24, 2018

Brown Butter Scallops with Squash & Farro Salad

Prep Time: 5 mins
Cook Time: 10 mins
Seared bay scallops are paired with corn, grilled zucchini and summer squash over farro and arugula for this light summer salad.

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Seared bay scallops are paired with corn, grilled zucchini and summer squash over farro and arugula for this light summer salad. The dressing is made from the brown butter left in the pan from searing the scallops and is drizzled over the salad. I love grilling zucchini and summer squash so that it has a slight char to it. It pairs perfectly with the crunch of the corn and nutty grains of farro.

Brown Butter Scallops with Squash & Farro Salad

Tips for Cooking with Scallops

I always buy dry-packed scallops. Dry-packed scallops are fresher and get a better sear on them since they don’t have any additives. They also have a delicate, sweet and natural taste. Always the anomaly, I happen to have an allergy, not to shellfish, but to the chemical solution that is injected into some scallops with the purpose of keeping them fresh and moist longer.

  • Ask for dry scallops at the seafood counter. “Dry-packed” means that they are without added preservatives. “Wet” scallops are those that have been soaked in a bath of phosphates to add water weight as well as to keep the scallops fresh longer.
  • When they cook, the scallops absorb water leaving the wet scallops smaller and tougher. Since “dry-packed” scallops have less liquid to release during the cooking process, they end up with a beautiful caramelized sear.
  • If you’ve ever seen “diver scallops” advertised, they are scallops that are more labor intensive to retrieve. Rather than being harvested through dredging – which can be harmful to the environment – diver scallops are gathered by actual divers. Because they require more work they are more expensive.
  • Scallops require little cleaning before cooking. Just rinse and be sure to remove the side muscle, the rectangular tag of muscle on the side of the scallop that easily peels off. The muscle can technically be eaten but it is a lot tougher than the rest of the meat.
  • Use scallops within a day or two of buying them.
brown butter scallops with squash and faro salad recipe from cooking with cocktail rings

Key Ingredients in This Recipe

Brown butter 

Brown butter or beurre noisette is used commonly as a sauce over a pasta dish like butternut squash ravioli or in French pastries. In this recipe I use it to add a nutty flavor and fatty element to contrast the scallops. As you cook the brown butter it will crackle and foam as it cooks and as it stops crackling, keep an eye on it so that it does not burn. It will turn from a yellow to a pale brown and then to a deep golden brown and smell nutty.

Corn

I love making the most of sweet summer corn picked up from local farm stands. When buying ears corn, look for a bright green husk that is tight around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet smell.

Farro

Farro is an ancient grain. It looks similar to cooked grains of brown rice and has a nutty, complex taste. Italians use it in place of rice to create risottos and it tastes great added to salads. Though it’s referred to as a one, it’s actually different three grains – farro medio is what is typically found in the US. While I just use farro in this recipe try substituting half quinoa like in this recipe here.

brown butter scallops with squash and faro salad recipe from cooking with cocktail rings closeup

How to Make Brown Butter Scallops with Squash and Summer Farro Salad

For the scallops:

  1. Heat a pan. Remove the small side muscle from the scallops and pat dry with a paper towel. Heat a large nonstick skillet over medium heat, add the olive oil and heat through.
  2. Season scallops. Season the scallops on both sides with salt and pepper then add the scallops to the pan.
  3. Sear scallops. Saar the scallops until the bottom is golden brown, about 3 minutes. Turn over and add one 1 tablespoon of the butter to the pan and sauté an additional 2 minutes.
  4. Make the brown butter. Remove from the pan and set aside then add the remaining butter to the pan, cooking until the butter smells nutty and pale brown, about 3 minutes.
  5. Finish the sauce. Add the lemon and chives to the pan, swirling to combine. Set the sauce aside until ready to serve.

For serving:

  1. Assemble and serve. In a medium mixing bowl toss the arugula, farro, corn and grilled zucchini and summer squash together until combined. Divide among the serving bowls. Top each with scallops and drizzle the pan sauce over the top.
Brown-Butter-Scallops-with-Squash-&-Faro-Salad-4.jpg

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Brown Butter Scallops with Squash & Farro Salad

Print Pin
Prep Time 5 mins
Cook Time 10 mins
Serves 2

Ingredients:

For the grilled veggies:

  • 2 large zucchini squash, thinly sliced on the bias
  • 2 large summer squash, thinly sliced on the bias
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

For the scallops:

  • 1 pound dry-packed large bay scallops
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 tablespoons unsalted butter, divided
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped chives

For serving:

  • 3 cups (packed) arugula
  • 1 ½ cups cooked farro
  • 1 cup raw corn kernels

Instructions:

For the grilled veggies:

  • Heat a grill pan over medium heat until almost smoking. Add the slices of zucchini and summer squash, cooking until grill marks appear, about 2 minutes. Season with salt and pepper then flip the slices and cook an additional 2 minutes. Remove and set aside.

For the scallops:

  • Remove the small side muscle from the scallops and pat dry with a paper towel. Heat a large nonstick skillet over medium heat, add the olive oil and heat through.
  • Season the scallops on both sides with salt and pepper then add the scallops to the pan.
  • Sauté until the bottom is golden brown, about 3 minutes. Turn over and add one 1 tablespoon of the butter to the pan and sauté an additional 2 minutes.
  • Remove from the pan and set aside then add the remaining butter to the pan, cooking until the butter smells nutty and pale brown, about 3 minutes.
  • Add the lemon and chives to the pan, swirling to combine. Set the sauce aside until ready to serve.

For serving:

  • In a medium mixing bowl toss the arugula, farro, corn and grilled zucchini and summer squash together until combined. Divide among the serving bowls. Top each with scallops and drizzle the pan sauce over the top.

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  1. I made this the other night, and was absolutely amazing. My husband said was the best rice He ever had.
    I love her recipes.