farro with scallops, rock shrimp and saffron sauce
farro saltato con capesante, gamberetti e salsa di zafferano
TOTAL TIME: 45 minutes
MAKES: 4 servings
- Fine sea salt
- 24 (1 1/ 2-inch) asparagus tips (stems saved for another use)
- 1 1/4 cups farro
- 1/2 cup heavy cream
- 1/2 teaspoon crushed saffron threads
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon minced shallot
- 1 teaspoon dry white wine
- 3 tablespoons extra-virgin olive oil
- 8 ounces rock shrimp
- 8 ounces bay scallops
- 1 1/2 tablespoons finely chopped flat-leaf parsley
- Freshly ground black pepper
Fresh basil leaves for garnish
Fill a small bowl with very cold water. Bring a large pot of salted water to boil. Add asparagus and cook until crisp-tender, about 2 minutes; using a slotted spoon, transfer to cold water. Add farro to boiling water and cook until al dente, about 18 minutes. Drain.
Combine cream and saffron. In a small saucepan, heat butter and shallot over medium heat for 2 minutes. Add wine and cook until evaporated. Add cream mixture. Cook, whisking constantly for 2 minutes, then reduce to a gentle simmer and cook, whisking occasionally, until sauce is reduced by half, about 5 minutes. Whisk in scant
1/4 teaspoon salt. Remove from heat and strain through a fine-mesh strainer into a small saucepan.
Drain asparagus and pat dry. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add asparagus and cook until lightly golden; transfer to a plate. Add shrimp to skillet and cook, stirring, for 1 minute. Add scallops and cook for 1 minute more. Stir in farro and cook, stirring, just to heat through. Remove from heat, stir in remaining 2 tablespoons oil and parsley; season with salt and pepper.
Heat saffron sauce. Spoon sauce onto serving plates and spread with the back of a spoon. Spoon farro and seafood over sauce. Garnish with asparagus and basil.
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