Scallops-Garnished with Lemon and Faro

Scallops 2

Featuring Chief Joe’s Recipe

Servings: 2-4 people


  • 15 Sea Scallops
  • 2 cups faro-cooked
  • 1 lemon
  • 1/2 cup onion-chopped
  • 3 cups spinach-baby spinach
  • 2 cups mixed baby bella and oyster mushrooms-halved
  •  1 tbsp and 1 tsp unsalted butter
  • 4 tbsp olive oil
  • 2 cloves garlic-minced
  • 2 tbsp white wine



In a skillet on medium heat, sauté baby bella and oyster mushrooms with onions, 2 tsp unsalted butter,  2 tbsp olive oil, minced garlic and white wine for approximately 10-15 minutes.  Next add the baby spinach to the mixture followed by the faro and mix for an additional 5 minutes on low heat-or until spinach starts to wilt.

Note: After mincing the garlic-let sit for ten minutes before cooking. This will increase the health benefits of garlic due to the creation of the enzyme Allicin.  Garlic has also been shown to have cancer-fighting abilities. 


Dry the scallops with a paper towel before heating-In a skillet on medium heat 2 tbsp of unsalted butter followed by 2 tbsp olive oil. Cook the scallops for approximately 2-3 minutes on each side.  Be sure to not overcook your scallops. Once the scallops are done set aside.

Putting the mixture Together:

Put the faro mixture on a plate, followed by the scallops on top.  Drizzle a little olive oil and lemon juice on the mixture. You may also garnish with a little lemon zest.  It really brings out a great flavor.  Enjoy!

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