Summer Salad with Scallion Pesto and Scallops Recipe | Marc Murphy | Food Network

Ingredients

• 3/4 cup semi-pearled (semi-perlato) farro
• 1 tablespoon kosher salt
• 4 scallions
• 1/2 cup fresh basil leaves
• Splash red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 1/2 cup olive oil
• 4 green zucchini, cut in half lengthwise and ends trimmed
• 2 yellow squash, cut in half lengthwise and ends trimmed
• Olive oil, for drizzling
• 3 red bell peppers
• 16 sea scallops, muscles removed
• Herbes de Provence, for sprinkling