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Seared Scallops with Lemony Farro and Arugula Salad
Ingredients
  • 4 ½ cups water
  • 1 ½ 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
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • ¼ cup olive oil
  • 3 ounces baby arugula, washed and coarsely chopped
  • 1 pound sea scallops (about 16 medium)
Steps
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