Seared scallops with Greek barley salad
12
- Prep Time20 min
- Total Time25 min
- Makes4 servings
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 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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