American

Jul 24, 2018

Brown Butter Scallops with Squash & Farro Salad

Name: Brown Butter Scallops with Squash & Farro Salad
Prep time: 5 min
Cook time: 10 min
Ingredients: ½ cup farro; 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); 1 pound dry-packed large bay scallops; 2 tablespoons extra-virgin olive oil; 6 tablespoons unsalted butter, (divided); 1 tablespoon freshly squeezed lemon juice; 2 tablespoons chopped chives, (divided); 3 cups (packed) arugula; 1 cup raw corn kernels

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

BY: Kylie Mazon-Chambers

5 from 1 vote

Brown butter scallops with squash and farro salad combines golden seared scallops, nutty grains, and fresh summer vegetables in a bright, lemony brown butter sauce.

Brown Butter Scallops with Farro and Squash Salad.

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This brown butter scallops with squash and farro salad combines perfectly seared scallops with nutty brown butter, grilled zucchini and summer squash, sweet corn, and hearty farro over a bed of arugula. The rich, golden brown butter sauce is brightened with lemon and herbs, creating a balanced dish that’s both light and satisfying. It’s an easy yet elevated summer dinner that highlights fresh, seasonal ingredients. If you’re into seafood-forward dishes like this, check out these brown butter scallops with watermelon and tomato or my seared scallops with green apple slaw.

	Why You’ll Love This Recipe
	Light yet satisfying – Farro and vegetables keep it hearty while still feeling fresh.
Texture contrast – Crisp-seared scallops pair with chewy farro and tender vegetables.
Great for entertaining – Feels elevated but comes together with simple, seasonal ingredients.

Key Ingredients in This Recipe

Brown butter – Brown butter or beurre noisette adds 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. The bits that remain from searing the scallops help flavor the brown butter and I finish it with a squeeze of lemon and chives.
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.
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 watermelon salad with grilled halloumi cheese.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

After searing the scallops, let them rest for 1–2 minutes before plating. This helps the juices redistribute and keeps the scallops tender rather than rubbery.

Swaps and Substitutions

Scallops: Substitute with shrimp or seared salmon if scallops aren’t available.
Farro: Use quinoa or brown rice for a gluten-free option.
Zucchini and squash: Swap with asparagus or roasted vegetables depending on the season.
Arugula: Spinach or mixed greens can be used for a milder base.
Corn: Frozen corn can be used when fresh corn isn’t in season.

How to Make Brown Butter Scallops with Squash and Summer Farro Salad (Step-by-Step)

farro grains. — **Step 1: Cook farro.**
In a medium saucepan over medium heat bring 1½ cups of water to a boil. Add the farro, and cook on medium-low heat until the farro is tender, about 20 minutes. Strain any remaining water then fluff the grains with a fork and set aside.

grilled zucchini and yellow squash. — **Step 2: Grill vegetables.**
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 for an additional 2 minutes. Remove and set aside.

seasoned dry packed scallops on paper towels. — **Step 3: Season 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.

seared scallops in nonstick pan. — **Step 4: Sear scallops.**
Sear until the bottoms of the scallops are golden brown, about 3 minutes. Flip and add 2 tablespoons of the butter to the pan and cook for an additional 2 minutes.

seared scallops with brown butter. — **Step 5: Make the brown butter.**
Remove the scallops 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.

brown butter pan sauce with lemon and chives. — **Step 6: Finish the sauce.**
Add the lemon and chives to the pan, swirling to combine. Set the sauce aside until ready to serve.

arugula with brown butter scallops and grilled zucchini and corn. — **Step 7: Assemble and serve.**
Divide arugula among serving bowls and top with farro, corn, zucchini and squash. Top each with scallops and drizzle the pan sauce over the top. Garnish with the remaining chives and serve immediately.

How to Pick the Best Scallops

Choose dry-packed scallops: Dry-packed scallops have no added preservatives or chemicals, which means they sear better and have a naturally sweet, fresh flavor.
Avoid wet scallops: Wet scallops are treated with a phosphate solution to retain water. This added moisture can cause them to shrink, steam instead of sear, and taste less flavorful.
Look for a firm texture: Fresh scallops should feel firm, slightly springy, and not overly soft or mushy.
Check the color and smell: Scallops should be pale ivory or light pink and smell clean and slightly briny—not fishy.
Ask your fishmonger: Request “dry-packed” scallops at the seafood counter to ensure better quality and cooking results.

What Are Diver Scallops?

Diver scallops are harvested by hand by divers rather than dredged from the ocean floor. This method is more sustainable and results in higher-quality scallops, though they are typically more expensive.

How to Prep Scallops Before Cooking

Remove the side muscle: Peel off the small, tough rectangular muscle on the side of each scallop before cooking.
Pat dry thoroughly: Dry scallops sear better and develop a golden crust.
Use quickly: Cook scallops within 1–2 days of purchase for the best flavor and texture.

How to Serve Brown Butter Scallops with Squash & Farro Salad

For a main dish: Serve as a complete meal with grains, vegetables, and protein.
For entertaining: Plate individually with scallops on top for a restaurant-style presentation.
With wine: Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.
For added texture: Top with toasted nuts or extra herbs for contrast.

How to Store Brown Butter Scallops with Squash & Farro Salad

Refrigerator: Store components separately in airtight containers for up to 2 days.
Reheating: Gently reheat the farro and vegetables; avoid overcooking scallops.
Scallops: Best enjoyed fresh, but can be lightly reheated in a pan if needed.
Make ahead: Prep the farro and vegetables in advance, then sear scallops just before serving.

FAQ – Frequently Asked Questions

How do you get a perfect sear on scallops for this recipe?

To get a perfect sear on scallops for brown butter scallops with squash and farro salad, pat them completely dry and cook in a hot pan without moving them until a golden crust forms.

Can I make brown butter scallops with squash and farro salad ahead of time?

You can prepare the farro and vegetables ahead of time, but scallops should be cooked just before serving for the best texture.

What does farro taste like in this salad?

Farro has a nutty, slightly chewy texture that adds depth and heartiness to brown butter scallops with squash and farro salad.

Can I make this recipe without farro?

Yes. Brown butter scallops with squash can be served over greens alone or with another grain like quinoa or rice.

Other Recipes to Try

If you loved the subtle summer flavors of these scallops, try on of the following recipes next:

Pepperoni Fried Rice with Scallops and Garlic Aioli
Brown Butter Scallops with Watermelon and Tomato
Shrimp & Scallops in Miso Lime Coconut Sauce
Seared Scallops with Green Apple Slaw

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