Zest Plus - Steamed Scallops and Broccoli with Farro
By :Chop Secrets
instant zest, zest plus recipes
instant zest, zest plus recipes
Votes: 1
Rating: 1
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Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 30-60 min
Cooking Technique Multigrain, Sauté
Cook Time 1 hour
Servings
4 servings
Ingredients
  • 1 cup farro
  • 2 cups chicken broth
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1 lb large or jumbo sea scallops frozen
  • 2 cups frozen petite broccoli florets
  • 1 tbsp butter melted
  • 1 tsp garlic salt
  • 2 tbsp finely chopped parsley
  • 1 tbsp butter for the optional final saute step
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 30-60 min
Cooking Technique Multigrain, Sauté
Cook Time 1 hour
Servings
4 servings
Ingredients
  • 1 cup farro
  • 2 cups chicken broth
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1 lb large or jumbo sea scallops frozen
  • 2 cups frozen petite broccoli florets
  • 1 tbsp butter melted
  • 1 tsp garlic salt
  • 2 tbsp finely chopped parsley
  • 1 tbsp butter for the optional final saute step
instant zest, zest plus recipes
Votes: 1
Rating: 1
Rate this recipe!
Print Recipe
Instructions
  1. Add farro, broth, thyme and paprika to the pot. 
  2. Close the lid.
  3. Using the display panel press the MULTIGRAIN Smart Program, then press START.
  4. After 30 minutes, add frozen scallops and broccoli to the Steamer Tray, 
  5. Press the lid release on the lid handle down, carefully open the lid and place the steamer tray in the pot. Close the lid to resume the cooking program.
  6. Meanwhile, add the melted butter and garlic salt to a medium bowl and stir.
  7. When the Smart Program completes, check the scallops for desired doneness. When scallops are done, press CANCEL, then toss the scallops and broccoli in the bowl with the garlic butter.
  8. Add the chopped parsley to the farro and stir to combine. Season to taste.
  9. Optional Step: Rinse the pot and add 1 tbsp butter. Select the SAUTE program, adjust to HI, then press START. When the butter is hot, sauté the scallops briefly until desired color is achieved.