Name: Prosciutto-Wrapped Scallops with Herby Farrotto
Total time: 50 min
Ingredients: 1 cup whole farro; 3 1⁄2 cups chicken broth , divided, plus extra as needed; 6 tablespoons unsalted butter , divided; 1 small onion , chopped fine; 1 teaspoon minced fresh rosemary; 3⁄4 teaspoon table salt , divided; 1⁄2 teaspoon pepper , divided; 1 ounce Parmesan cheese , grated (1⁄2 cup); 2 tablespoons chopped fresh parsley; 20 large sea scallop , tendons removed (about 1½ pounds); 5 thin slices prosciutto (2½ ounces)

Why This Recipe Works

Cracking about half of the farro in a blender was the key to freeing enough starch from the grains to create a creamy, risotto-like consistency.

Before You Begin

Do not use quick-cooking or pearled farro.

Instructions

Pulse farro in blender until about half is broken down, 6 to 8 pulses. Combine 2 cups broth, 1 tablespoon butter, and farro in very large bowl and microwave, covered, until most of liquid is absorbed, 12 to 16 minutes.

Melt 1 tablespoon butter in large saucepan over medium heat. Add onion, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook until softened, about 3 minutes. Add farro mixture and remaining 1½ cups broth. Bring to vigorous simmer and cook, stirring often, until farro is tender, 8 to 12 minutes. (Adjust consistency with extra broth as needed.) Off heat, stir in Parmesan, parsley, and 2 tablespoons butter.

Pat scallops dry with paper towels and sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Cut prosciutto slices in half crosswise, then cut each piece in half lengthwise. Wrap prosciutto around scallops, overlapping ends of prosciutto. Heat remaining 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat until foaming subsides. Add scallops to skillet, prosciutto seam side down, and cook until browned, 1 to 2 minutes per side. Serve.