brown butter scallops with squash and faro salad recipe from cooking with cocktail rings

Brown Butter Scallops with Squash & Faro Salad

Seared bay scallops are paired with corn, grilled zucchini and summer squash over faro and arugula for this light summer salad. The dressing is made from the brown butter left in the pan from searing the scallops and is drizzled over the salad. I love grilling zucchini and summer squash so that it has a slight char to it. It pairs perfectly with the crunch of the corn and nutty grains of faro. 

I always buy dry-packed scallops. Dry-packed scallops are fresher and get a better sear on them since they don’t have any additives. They also have a delicate, sweet and natural taste. Always the anomaly, I happen to have an allergy,not to shellfish,but to the chemical solution that is injected intosome scallops with the purpose of keeping them fresh and moistlonger. Use scallops within a day or two of buying them. 



For the grilled veggies: 

2 large zucchini squash, thinly sliced on the bias

2 large summer squash, thinly sliced on the bias

Kosher salt, as needed 

Freshly ground black pepper, as needed 


For the scallops: 

1 pound dry-packed large bay scallops

2 tablespoons extra-virgin olive oil 

¼ teaspoon kosher salt 

¼ teaspoon freshly ground black pepper 

6 tablespoons unsalted butter, divided

1 tablespoon freshly squeezed lemon juice 

1 tablespoon chopped chives 


For serving: 

3 (packed) cups arugula 

1 ½ cups cooked faro

1 cup raw corn kernels



For the grilled veggies: 

Heat a grill pan over medium heat until almost smoking. Add the slices of zucchini and summer squash, cooking until grill marks appear, about 2 minutes. Season with salt and pepper then flip the slices and cook an additional 2 minutes. Remove and set aside. 


For the scallops: 

Remove the small side muscle from the scallops and pat dry with a paper towel. Heat a large nonstick skillet over medium heat, add the olive oil and heat through. Season the scallops on both sides with salt and pepper then as the oil in the pan begins to smoke, add the scallops to the pan. Sauté until the bottom is golden brown, about 3 minutes. Turn over and add one 1 tablespoon of the butter to the pan and sauté an additional 2 minutes. 

Remove from the pan and set aside then add the remaining butter to the pan, cooking until the butter smells nutty and pale brown, about 3 minutes. Add the lemon and chives to the pan, swirling to combine. Set the sauce aside until ready to serve. 


For serving: 

In a medium mixing bowl toss the arugula, faro, corn and grilled zucchini and summer squash together until combined. Divide among the serving bowls. Top each with scallops and drizzle the pan sauce over the top. 


Serves 2 as an entrée. 



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