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Seared Scallops with Lemony Farro and Arugula
Ingredients
- 4 1/2 cups water
- 1 1/2 cups farro
- 2 teaspoons kosher salt, plus more as needed
- 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
- 2 tablespoons freshly squeezed lemon juice
- 2 medium garlic cloves, finely chopped
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 cup olive oil
- 3 ounces baby arugula, washed and coarsely chopped
- 1 pound sea scallops (about 16 medium)
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