½ cup farro, cooked
¼ cup grapes, oven-roasted
½ tablespoon sliced almonds, toasted
2 ounces chicken stock
½ tablespoon unsalted butter
½ tablespoon chives, sliced
salt
black pepper
1 tablespoon cooking oil
4 6-ounce U-10 scallops, cleaned
1 ounce Sherry buerre noisette
METHOD:
In a small sauce pan, add the cooked farro, roasted grapes, toasted almonds and chicken stock. Simmer over low heat. When the stock has reduced by half, add the butter, chives, and season to taste with salt and pepper. Remove from heat and keep warm.
Add oil to a small sauté pan that has been heated over medium-high heat. Season the scallops on both sides with salt and pepper. Add the scallops to the hot oil, and sear on both sides until browned.
To serve, divide the farro mixture onto warm plates. Arrange the scallops around the farro and spoon the buerre noisette around the plate.
