Pan Roasted Scallops and Castelvetrano Olives and Lemon Wine Sauce

Cooking at home is fashionable during the pandemic. Cooking is in my blood; I come from a long line of cooks. I love to cook, entertain, and my favorite, large Sunday dinners with family and friends, is on hold until after the pandemic.

The situation necessitated that created tasty one-pan meals for two while my husband and I are social distancing in our home. So easy and no sacrifice on flavor to combine all the ingredients in one roasting pan, and I serve in the same pan!

I add a salad and homemade bread for a simply delicious meal! Dinner for two couldn’t be more perfect!

1 package Earthly Choice Farro, Microwaveable in 90 minutes
1/2 pound Sea Scallops
2 tablespoons olive oil
2 tablespoon fresh lemon juice, about half lemon
1/4 cup dry white wine
2 cloves garlic, crushed
4 lemon slices, halved
1/4 cup pitted Castelvetrano olives, sliced I like Mezzetta olives
2 teaspoons capers
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Pre-heat oven to 425F.

Place farro in baking pan and top with scallops.

Combine in a small bowl mix olive oil, lemon juice, wine, and garlic. Pour evenly over farro and scallops: place lemon slices, olives, and caper on top. Sprinkle with salt and pepper.

Bake for 20-25 minutes.
Serves two.



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