Seared scallops with Greek barley salad

9

PREP TIME

20 min

TOTAL TIME

25 min

Serves

4

Seared scallops with Greek barley salad

Photo, Erik Putz.

Ingredients

  • 1/2 cup pot barley
  • 2 tbsp olive oil , divided
  • 2 tbsp lemon juice
  • 1 small garlic clove , grated
  • 1 tsp salt , divided
  • 1 cup chopped, seeded English cucumber
  • 1 cup cherry tomatoes , halved
  • 1/4 cup diced red onion
  • 1/2 cup sodium-reduced crumbled feta
  • 1/2 cup lightly packed parsley , chopped
  • 450 g scallops , (about 16)

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.

 

 

Chatelaine Quickies: Provencal pan salmon

Nutrition (per serving)

  • Calories
  • 307,
  • Protein
  • 27 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 12 g,
  • Fibre
  • 5 g,
  • Sodium
  • 955 mg.
  • Excellent source of
  • vitamin B12

Kitchen Tip: Using a Microplane grater brings out intense flavour from garlic so you don’t need much.

 

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