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Seafood Brochette with Farro Salad

This mouthwatering combination is a perfect meal for the boat.

Seafood Brochette


4 2-oz chunks of grouper

4 dry packed 10-20 size sea scallops

4 16-20 count peeled and deveined shrimp

1 poblano pepper cut into squares

1 red onion cut into large dice

1 red bell pepper cut into squares


Marinade – combine ingredients and set aside

(marinade kabobs overnight)

½ cup extra virgin olive oil

1 Tbsp fresh chopped thyme

1 Tbsp fresh chopped basil

1 Tbsp fresh chopped oregano

1 lemon, juiced



Use either soaked bamboo skewers or metal skewers.

Alternate a piece of seafood followed by all three vegetables until kabobs are completed.  Marinate the kabobs overnight, or at least several hours.  Grill over medium-high heat turning every 3 minutes per side until cooked through. Approximately 12-15 minutes total cook time.


Dipping Sauce - combine ingredients and set aside.

½ cup soy sauce

½ cup honey


Farro Salad


1 yellow squash cut into medium dice

1 zucchini cut into medium dice

1 red onion cut into medium dice

2 cups cooked farro

2 Tbsp soy sauce

1 Tbsp sesame oil

1 cup fresh arugula

1 cup quartered crimini (baby bella) mushrooms

½ cup miso dressing



Preheat oven to 425 degrees.  Cut vegetables into medium dice.  Toss with soy sauce, sesame oil and lightly season with white pepper.  Spread onto a sheet pan.  Place into oven for 7 minutes. Cool vegetables to chill.  To make the salad, toss chilled roasted vegetables with fresh arugula and miso dressing in a bowl.