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1
Prepare a grill for medium heat.
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2
For the farro: Bring 4 cups water to a boil and add the farro and salt.
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3
Bring to a simmer and simmer until cooked, about 15 minutes.
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4
Drain and let cool.
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5
For the scallion pesto: Grill the scallions until charred, 4 to 6 minutes.
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6
Add the scallions to a blender with the basil, vinegar, salt and pepper and process.
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7
With the motor running, slowly add the olive oil and mix until the consistency of pesto.
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8
For the vegetables: Drizzle the zucchini and squash with olive oil and sprinkle with salt and pepper.
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9
Grill on medium heat, about 5 minutes each side.
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10
Set aside to cool, then cut into 1/2-inch pieces.
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11
Grill the red peppers on medium heat, about 5 minutes each side.
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12
Place in a bowl and cover in plastic wrap to steam for about 8 minutes.
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13
Peel off the skins, remove the seeds and cut into 1/2-inch strips.
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14
Combine the farro, zucchini, squash, peppers and basil in a large bowl.
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15
Toss with the scallion pesto and season to taste with salt and pepper.
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16
For the scallops: Drizzle the scallops with olive oil and sprinkle with herbes de Provence, salt and pepper.
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17
Grill over medium heat, 3 to 4 minutes per side.
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18
Portion the salad and serve with the scallops.
