Summer Salad with Scallion Pesto and Scallops Recipe | Marc Murphy
Make this Summer Salad with Scallion Pesto and Scallops recipe tonight for a light, elegant meal that comes together fast. Impressive and easy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.
Cooking tools:
- Grill
- Saucepan
- Colander
- Blender
- Mixing bowl
- Plastic wrap
- Cutting board
- Chef's knife
- Measuring cup
- Spoon
- Tongs
- Spatula
- Stove
- Plate
- Serving platter
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
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