Bay Scallop Salad with Barley
Servings
2Serving size
about 2 cupsThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 3 quart Water |
| 2/3 cup Barley, pearled, raw |
| 1/2 ounce Pine nuts |
| 1 tsp. Olive oil |
| 8 ounce bay scallops (rinsed and patted dry) |
| 1 Tbsp. Olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 3 ounce roasted red bell peppers in water (about 1/2 roasted pepper, drained and diced) |
| 2 small whole (2-2/5 inch dia) Tomatoes (seeded and julienned) |
| 1 Large stalk Celery, raw (diced) |
| 1 Small Shallots, raw (minced) |
| 2 Tbsp. Rice Vinegar |
| 10 leaves Fresh basil (chiffonade) |
Instructions
While the barley is cooking, place a large skillet over medium-high heat. Add the pinenuts and cook, stirring frequently, until they begin to brown. When they are lightly browned remove them from the heat.
Add the 1 teaspoon olive oil to the skillet and when hot add the scallops. Cook, stirring frequently, for no more than about 6 minutes. Remove from the heat to a paper towel.
When the barley is done (about 20 - 25 minutes) drain and rinse with cold water. Shake the strainer well to remove as much water as possible. Place the cooked barley in a medium mixing bowl with the pinenuts, scallops, 1 tablespoon olive oil, salt, pepper, red pepper, tomatoes, celery, shallot, rice vinegar and fresh basil.
Fold the ingredients together gently. Chill well.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a super simple but very elegant salad. It takes almost nothing to make, is delicious and really great for you.
I don’t use fresh peppers for this one. The roasted red peppers that have been packed in water work fantastic and I have a jar of them in the pantry or fridge all the time.