There’s nothing like fresh citrus to bring a meal to life. And in Central Florida, there’s only one place to go for all the citrus you can pick – Showcase of Citrus in Clermont. Florida’s Fresh Air Attraction® boasts over 50 varieties, not to mention outdoor adventures for the whole family.
CITRUS & SCALLOPS DELIGHT
ingredients:
Scallops
10 each Large Scallops
Farro Salad
3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1/4 cup green bell pepper diced
1/4 cup red bell pepper diced
1/2 cup orange segments
Half of small red onion finely diced
Citrus Herb Vinaigrette
3 tablespoons olive oil
1 tablespoon freshly-squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
2 tablespoons Agave Nectar
Pinch of salt
Pinch of black pepper
instructions:
To Make the Salad
Stir together stock and farro in medium saucepan; cook according to package instructions until al dente. Remove from heat and drain off extra stock once the farro is cooked. Let farro cool for 10 minutes. Transfer farro to a large mixing bowl; add in remaining ingredients including the vinaigrette. Toss until combined. Serve immediately, or cover and refrigerate for up to 2 days.
To Make Citrus Vinaigrette
Whisk all ingredients together until combined. Use immediately.
To Make Scallops
Dry scallops with paper towel. Season with salt and pepper. Heat sauté pan with 2 tablespoons olive oil. Once oil is hot, add scallops and cook for 2 minutes until golden brown. Flip the scallops and cook for an additional 2 minutes. Remove from pan. Serve warm on top of farro.
Recipe courtesy of Chef Alexander Jones
