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- Cook farro according to package directions. Meanwhile, cook the bacon in a 10-inch nonstick skillet over medium heat until crisp, about 4 minutes. Transfer the bacon and drippings to a folded paper towel to drain. Set aside skillet, but do not wash.
- Place the spinach in a large bowl. When the farro is tender, drain and add it to the spinach. Toss well and set aside.
- Heat the olive oil in the reserved skillet over medium heat until hot. Pat the sea scallops dry with a paper towel and season with paprika and pepper. Add the scallops in one layer to the hot skillet and cook until browned on the bottom, about 3 minutes. Turn and cook until scallops are opaque, about 2 minutes.
- Arrange spinach and farro mixture onto four serving plates. Use tongs to place scallops over the spinach. Add the shallots to the drippings in the skillet and sauté 2 to 3 minutes. Add the vinegar and heat until hot, stirring constantly. Drizzle the dressing evenly over all. Garnish with tangerine segments if desired.
- Makes 4 servings.