Thank you, Veronica, for choosing such a delicious meal! I really enjoyed both the farro and the scallops and was super-relieved that everything turned out more than just ok. The husband pronounced it a major success. (He is really into this whole cookbook club (aka I cook, he eats) thing.
I tried to pay attention to Tomas Keller's edict to "be organized," so I got everything prepped and ready beforehand so I didn't have to scramble hither and thither while I was cooking.
|My mise-en-place, with wine|
I also cheated and made use of an excellent sous chef.
|Arthur really wasn't all that helpful.|
After the farro was toasted and was gently simmering, I got to brining the scallops. Um, brining scallops? Who knew? Delicious! Will definitely do it again. And I loved that the scallop recipe was basically like "do not touch the scallops for 3 to 3.5 minutes." I always want to peek, and things are then never are as caramelized as I would like.
I was worried about the timing of everything, but it worked out perfectly. (And deliciously!) No cold food. Hurrah!
Unlike Raku, I am not ambitious and did not attempt a third dish. Like Raku, I didn't clarify my scallop butter and I reduced the amount of butter added to the farro.
Psst...sorry for the poor quality photos. From my phone. Couldn't find my camera charger.