A splash of broth or white wine saves the tasty bits from seared scallops and turns them into a savory sauce that’s perfect for drizzling. Learn how to turn your pan into a tasty sauce with deglazing while making this Seared Scallops with Farro and Chard recipe.
- 30 scallops
- 6 Amaranth cipolini onions per person, halved
- 6 bunches rainbow chard
- 6 cups Bluebird Grain Farms farro
- 2 sticks butter
- 1 bottle red wine
- 3 cups vegetable broth
The farro and the cipollini onions will need to be cooked first.
For the cipollini onions: Trim at the leaf end and the root end, leaving just the bulb. Toss in salt, black pepper, and olive oil. Then roast them for 10-15 minutes, or until the tops the bottoms are darkly caramelized and the tops begin to brown.
For the farro: You can either boil the farro in salted water until al dente, or sauté with onions, salt and pepper. If you sauté, you’ll want to deglaze with a splash of white wine, then simmer in vegetable stock. Since the farro will absorb the vegetable stock, add more vegetable broth as it cooks.
After the cipollini onions and farro are cooked, season the scallops with salt and pepper. Heat one pan and add the butter. Then add the scallops salt and pepper side down. This helps get a nice sear.
While the scallops are cooking in one pan, add the already cooked farro and a splash of vegetable stock to another pan. Once all the stock has been absorbed, add the cipollini and chard. Deglaze with the wine and toss together.