Scallop, Farro & Cucumbery Borage Microgreens with Lemon Basil Sauce

Scallop, Farro & Cucumbery Borage Microgreens with Lemon Basil Sauce

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes

Cook Time: 40 minutes

Makes: 3 servings

This delicious dish sure looks fancy, but it’s really quite simple! The complementary textures from the farro and seared buttery scallops with the freshness of the basil and lemon sauce make this dish truly magical. The wonderful cucumber flavor from the cucumbery borage microgreens makes it even better. Treat yourself or impress your loved one with this amazing meal!



For the Scallops:

  • 3 large scallops
  • 1 tbsp avocado oil
  • 2 tbsp butter


For the Farro:

  • 1 cup uncooked farro
  • 3 cups water
  • Salt and pepper to taste


Lemon Basil Sauce:

  • 5 lemon slices, ¼” thick, deseeded
  • 1 cup fresh basil leaves
  • Olive oil
  • Salt and pepper to taste




  1. Prepare the farro: Bring 3 cups of water to a boil in a medium-sized pot. Once your water is boiling, add the farro. Reduce the heat to medium and simmer for about 35-40 minutes. After the 35-40 minutes are up, drain the farro, fluff with a fork and season with salt and pepper. Set aside.
  2. Prepare the lemon basil sauce: While the farro is cooking, add all of the sauce ingredients except for the olive oil to a food processor or blender. Blend well until smooth, adding the olive in slowly as it mixes. When it has a smooth and creamy consistency, transfer to a bowl and set aside (you can also refrigerate it until ready to use).
  3. Prepare the scallops: Preheat a cast iron skillet over medium-high heat. Pat the scallops dry with a paper towel and lightly season with salt and pepper. When the pan is hot, add the avocado oil followed by the scallops, cooking on both sides for about 2 minutes. Add in the butter. Cook on either side again for 1 minute each, basting the scallops with the butter. Turn off the heat and set aside.
  4. Assemble the dish: On a large plate, place the lemon basil sauce, followed by the farro. Top it off with the scallops. I like to add the cherry tomatoes under the scallops to add a little extra color and flavor, but this is optional. Garnish with fresh cucumbery borage microgreens and salt and pepper to taste. Enjoy!

Make this recipe today!

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