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)
Directions
1
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.
2
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.
3
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.