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Seared Scallops with Lemony Farro and Arugula Salad Recipe
- 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)
Directions:View on Chow
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