chopped, seeded English
, (about 16)
- 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)
- 27 g,
- 25 g,
- 12 g,
- 5 g,
- 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.