Recipes

Ingredients

• 1 cup water
• 2 cups Citarella Fish Stock
• 8 oz. farro, rinsed
• 1 medium shallot, chopped
• 1 Tbsp. fresh ginger, roughly chopped
• 1 cup dry white wine
• 1/2 cup rice wine vinegar
• ½ cup heavy cream
• 4 oz. unsalted butter
• Salt and pepper, to taste
• 2 Tbsp. extra-virgin olive oil
• 1 lb. wild mushrooms, cleaned and cut ½-inch
• 1 tsp. chopped garlic
• 2 Tbsp. unsalted butter
• 2 ears of corn--kernels only
• ½ pt. grape tomatoes, washed and cut in half
• 2 tsp. fresh thyme leaves
• Optional: soft herbs, to finish (such as parsley, chives, and basil)
• 12 (1-1.5-inch wide) Citarella Sea Scallops
• 2 Tbsp. Extra-virgin olive oil
• Sea Salt

Instructions

1. In a medium-sized saucepan, add the water and fish stock and bring them to a boil. Add the farro and lower the heat to a simmer. Cook for about 30 minutes or until tender. Remove from the heat and drain.
2. Prepare the sauce: In a medium saucepan, place the shallot, ginger, white wine, and vinegar. Simmer on low heat until the liquid has reduced by about half, about 5 minutes. Add the cream and simmer for an additional 3-5 minutes. Whisk in the butter, season with salt and pepper, strain the sauce, and keep warm.
3. In a large sauté pan on medium heat, add the extra-virgin olive oil. When hot, add the mushrooms and sauté on medium heat until golden-brown, about 5-7 minutes. Add the garlic and cook for an additional 3-4 minutes until translucent, but without color. Stir in the butter, corn, tomatoes, thyme, and farro. Cook about 3 more minutes until the corn and tomatoes are lightly cooked. Season with salt, pepper, and optional herbs.
4. Pat the scallops dry with a paper towel. Then place in a medium-sized bowl and toss with the olive oil to coat all sides. Preheat a large sauté pan on high heat. When hot, sear the scallops about 1-1.5 minutes on each side, or until golden-brown. Season with sea salt to taste.
5. Divide the farro mixture and the scallops between 4 serving plates, drizzle warm sauce on the scallops, and serve.