In a saucepan over medium heat bring 1½ cups of water to a boil. Add farro, and cook on medium-low heat until the farro is tender, about 20 minutes. Strain any remaining water then set aside.
1
Heat a grill pan over medium heat until almost smoking. Add slices of zucchini and squash, cooking until grill marks appear. Flip the slices and cook for an additional 2 minutes. Remove and set aside.
2
Remove side muscle from the scallops and pat dry. Heat a large nonstick skillet over medium heat, add olive oil and heat. Season the scallops on both sides with salt and pepper then add to the pan.
3
Sear until the bottoms of the scallops are golden brown, about 3 min. Flip and add 2 tbsp of the butter to the pan and cook for an additional 2 min.
4
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.
5
Add the lemon and chives to the pan, swirling to combine. Set the sauce aside until ready to serve.
6
Divide arugula among serving bowls and top with farro, corn, zucchini and squash. Top with scallops and drizzle the pan sauce over the top. Garnish with chives and serve.
7