Bay Scallop Salad with Barley



Serving size

about 2 cups
30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Bay Scallop Salad with Barley


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)


Place the water in a medium sauce pan over high heat. When the water boils, add the pearled barley. Reduce the heat until the water is at a slow boil. Stir occasionally.

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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.

"The star of oil and vinegar and the oil and vinegar of the stars."

Paul Newman, Actor