Kitchen Tip: Using a Microplane grater brings out intense flavour from garlic so you don’t need much.
Seared scallops with Greek barley salad
By Chatelaine9
PREP TIME
20 min
TOTAL TIME
25 min
Serves
4
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
