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two white bowls containing farro risotto with seared scallops and shishito peppers

Seared Scallops with Farro Risotto

Course: Dinner, Main Course
Cuisine: Compliments many cuisines
Prep Time: 15 minutes
Cook Time: 37 minutes
scallop cooking time: 3 minutes
Servings: 4
Calories: 687kcal
Author: Ten Pound Cake Company
Pan seared scallops are served with garlicky farro risotto prepared with crisp corn, green onions in a lemon, and butter sauce. Garnished with blistered shishito peppers.
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Farro Risotto

  • 1 cup risotto 6.5 ounces
  • 3 cloves garlic minced, 1 tablespoon
  • 4 shallots minced, ⅓ cup, 2.o ounces
  • 4 tablespoons olive oil
  • 1 cup white wine
  • cups vegetable stock 42 ounces
  • 2 ears corn 2 cups, 10 ounces
  • 4 green onions thinly sliced, ½ cup, 1.4 ounces
  • lemon zest
  • 2 tablespoons lemon juice
  • 4 tablespoons unsalted butter 2 ounces
  • ¾ teaspoon kosher salt
  • pepper, to taste

Seared Scallops

  • 12 sea scallops
  • salt and pepper
  • 2-4 tablespoons olive oil

Shishito Peppers

  • 16 shishito peppers
  • 1 teaspoon olive oil
  • kosher salt


  • Rinse 1 cup of farro in running water for about 3 minutes.
  • Add 4 tablespoons of olive oil to saute pan over medium heat.
  • Once the oil is hot, add the shallots. Sweat the shallots to release flavor for 3 minutes, not brown them.
  • Add the garlic and combine. Saute for 1 minute.
  • Add the farro. Stir to combine the farro, the oil, the shallots, and the garlic. Continue to stir so that the farro does not brown or burn. The idea is to toast the grain.
  • After 4-5 minutes, add the white wine. Stir until everything is combined. Have the heat at medium-high. Occasionally stir everything until the wine is absorbed.
  • After 5 minutes, add 2 cups of vegetable stock. Lower the heat to medium and occasionally stir the farro.
  • After 10 minutes, add another ½ cup of the vegetable stock. The farro should be getting plumper and some grains may start to split as the vegetable stock is absorbed.
  • After 3 minutes, add the corn and 1 cup of vegetable stock. Combine all ingredients so that the corn starts to cook. You can use frozen corn - just make sure it is defrosted before you add it to the pan. It will add too much water to the risotto if frozen corn is added.
  • After 4 minutes, add the lemon zest, lemon juice, and unsalted butter. Stir until the butter is melted.
  • At this point add the green onions, ¾ teaspoon of kosher salt, and a few grinds of pepper. Give the risotto a final stir and set to the side while you sear the scallops.

Sear Scallops

  • Remove the side muscle from the scallop. It is a little rectangular piece on the side.
  • Lay the scallops on a paper towel and using another paper towel, blot the top surface dry. You will get a better sear if the scallop is dry. Season with salt and pepper.
  • Have a saute pan on medium-high heat. Add 1 tablespoon of olive oil. When the pan is very hot, almost smoking, add the scallops. Do not crowd them in the pan. It is better to sear in two batches.
  • After 1 ½ minutes, flip the scallop over. It is best to use a spatula that you can get under the scallop. The top should be brown and crusty.
  • Sear on the second side another 1 ½ minutes. The interior of the scallop will be translucent. If the scallops are cooked too long, the texture will be like a rubber ball.
  • Serve on top of 1 cup of the farro risotto.

Blister the shishito peppers

  • While the farro is being cooked in the vegetable stock, get a separate pan ready. Over medium-high heat, add just enough oil to cover the bottom of the pan. There shouldn't be so much oil that the peppers are being fried.
  • Over the course of 10 minutes, add the peppers to the pan. Turn them when they start to turn brown and the skin is a little loosened. When you remove them from the pan, sprinkle with a little salt.
  • Serve with the scallops and risotto.


Calories: 687kcal | Carbohydrates: 74g | Protein: 14g | Fat: 35g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1460mg | Potassium: 1144mg | Fiber: 11g | Sugar: 16g | Vitamin A: 2673IU | Vitamin C: 391mg | Calcium: 83mg | Iron: 5mg