Summer Salad with Scallion Pesto and Scallops

1. 1

   Prepare a grill for medium heat.

2. 2

   For the farro: Bring 4 cups water to a boil and add the farro and salt.

3. 3

   Bring to a simmer and simmer until cooked, about 15 minutes.

4. 4

   Drain and let cool.

5. 5

   For the scallion pesto: Grill the scallions until charred, 4 to 6 minutes.

6. 6

   Add the scallions to a blender with the basil, vinegar, salt and pepper and process.

7. 7

   With the motor running, slowly add the olive oil and mix until the consistency of pesto.

8. 8

   For the vegetables: Drizzle the zucchini and squash with olive oil and sprinkle with salt and pepper.

9. 9

   Grill on medium heat, about 5 minutes each side.

10. 10

    Set aside to cool, then cut into 1/2-inch pieces.

11. 11

    Grill the red peppers on medium heat, about 5 minutes each side.

12. 12

    Place in a bowl and cover in plastic wrap to steam for about 8 minutes.

13. 13

    Peel off the skins, remove the seeds and cut into 1/2-inch strips.

14. 14

    Combine the farro, zucchini, squash, peppers and basil in a large bowl.

15. 15

    Toss with the scallion pesto and season to taste with salt and pepper.

16. 16

    For the scallops: Drizzle the scallops with olive oil and sprinkle with herbes de Provence, salt and pepper.

17. 17

    Grill over medium heat, 3 to 4 minutes per side.

18. 18

    Portion the salad and serve with the scallops.

* Per serving · 4 servings · Values may vary.