Porcini Dusted Sea Scallops With Farro Risotto, Spicy Bell Pepper Jus

1. Prepare Jus: Combine all ingredients in a saucepot; cover and bring to a boil. Reduce heat and simmer until the peppers are completely tender. Transfer mixture to a blender, season with salt, and blend until completely smooth. (If mixture is too thick, add a little water and blend again.)

2. Prepare Farro: In saucepan, sweat onion in oil over med.-low heat for 10 min. Add garlic; sauté 2 min. Add wine; reduce for 2 min. Stir in farro and stock; cover and bring to a boil. Simmer 15-20 min. Strain any liquid and return to saucepan; stir in Parmigiano-Reggiano and butter. Season with salt and pepper and set aside.

3. Prepare Scallops: Season with salt and pepper and dip tops of scallops into porcini dust. Add 2 tbsp. oil to each of two sauté pans. Carefully lay scallops in the pans, dusted- side down. Cook 2 min.; turn and cook 10 sec. longer.

4. For service, divide farro among four plates; place four scallops on top of farro on each dish. Spoon bell pepper jus around farro.

Note: Porcini powder is made from pulverized dried porcini mushrooms.