Pretend Cooking Show: Saffron Farro with Scallops

Pretend Cooking Show: Saffron Farro with Scallops

#PretendCookingShow: Saffron Farro with Seared Scallops 🐚💙 #KitchenAidAmbassador Welcome Nantucket into your kitchen with this recreation of our favorite dish from the island. The crisp seared edges of the scallops with farro’s bite = yum. The “set it and forget it” of the @kitchenaid Grain and Rice Cooker = 🧘🏻‍♀️🤗.

Saffron Farro with Seared Bay Scallops, Leeks & Tarragon Butter
Ingredients:
* 1½ cups dry farro
* 1 pound bay scallops or sea scallops
* 2 leeks, white & light green parts, sliced thin
* 1½ cups clam juice
* 1½ cups chicken or veggie stock
* ⅓ tsp saffron threads
* 5 Tbsp unsalted butter
* ½ cup dry white wine or vermouth
* 3 Tbsp fresh tarragon leaves
* 1 lemon, zested and juiced
* 1 Tbsp neutral oil (grapeseed or olive)
* 2 garlic cloves, minced
* 1 tsp salt
* 1 tsp white pepper
.
Directions:
1. Warm clam juice and stock together in a saucepan over low heat. Add saffron threads and steep for 10 mins until broth turns deeply golden and smells fragrant.
2. Add farro to your KitchenAid® Grain and Rice Cooker. Follow the prompts and pour the saffron broth over the farro – it will tell you exactly how much!
3. While the farro cooks, melt 2 Tbsp unsalted butter in a wide pan over medium heat. Add leeks with a pinch of salt and cook slowly, stirring occasionally, until soft and silky, ~10 mins. Add garlic and cook 1 more min. Pour in white wine and let reduce by half. Set aside.
4. When grain cooker finishes, fold farro into leek pan over low heat, stir to combine. Add 2 Tbsp unsalted butter, lemon juice, zest, and most of the tarragon. Taste for salt.
5. Pat scallops completely dry (critical for a good sear!) Season lightly with salt and white pepper. Heat oil and remaining butter in a separate skillet over very high heat until butter just stops foaming. Add scallops in single layer and DO NOT TOUCH THEM. Bay scallops 45–60 secs total, tossing once. Sea scallops 90 secs per side. Golden outside and barely set in the center.
6. Spoon farro into shallow bowls; nestle scallops on top. Finish with remaining tarragon and lemon zest.
7. YUM!