Seared scallops with Greek barley salad
Prep 20 min
Total 25 min
Serves 4
May 25, 2017
Chatelaine
Ingredients
Instructions
- COOK barley following package directions. Drain. Rinse under cold water, then drain again
- WHISK 4 tsp of the oil, lemon juice, garlic, and 3/4 tsp of the salt in a medium bowl. Add cucumber, tomatoes, onion, feta, parsley and barley. Toss to combine.
- HEAT remaining 2 tsp of the oil in a large frying pan over medium-high. Pat scallops dry with a paper towel and sprinkle with remaining 1/4 tsp of the salt. Add to hot pan and cook, flipping halfway, until golden, about 4 min.
- SERVE scallops with barley salad on the side.
Kitchen Tip: Using a Microplane grater brings out intense flavour from garlic so you don’t need much.
Nutrition
Calories 307, Protein 27 g, Carbohydrates 25 g, Fat 12 g, Fibre 5 g, Sodium 955 mg. Excellent source of vitamin B12Chatelaine Quickies: Provencal pan salmon
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