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Seared scallops with Greek barley salad

12

  • Prep Time20 mins
  • Total Time25 mins
  • Makes4 servings
Seared scallops with Greek barley salad

Photo, Erik Putz.

Chatelaine Triple Tested

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 27g, Carbohydrates 25g, Fat 12g, Fibre 5g, Sodium 955mg.
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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