Tomato Barley with Scallops

A's mom and step-dad were coming over a few weeks ago and we wanted to host them properly. While we were walking up and down the isles of the IGA trying to figure out what to cook to make this meal special, we stumbled upon recipe cards. While I had seen them before, I had never actually taken the time to look them over.

At first, we were simply looking for inspiration. But we ended up picking up a few recipes to try out. I was a little intimidated with this recipe at first because I had never cooked barley before. It turned out to be DELICIOUS and so simple to make! We liked it so much, I have a feeling it will easily turn into a go-to dish in our household! (Plus, it's a great source of fiber!)

Ingredients (yields 4 portions)
- 1 tbsp oil
- 1 onion, chopped
- 1 cup pearl barley
- 1 large can diced tomatoes
- 2 cups water
- 1 tsp each cumin and turmeric
- 1/2 cup roasted red pepper strips, chopped
- salt and pepper to taste
- 1 tsp butter
- 1 bag small frozen scallops (or 20 large scallops)

  1. Defrost your scallops in the fridge overnight.
  2. When you're ready to cook the meal, heat oil in a saucepan. 
  3. Fry onion 1 minute over medium-high heat, add barley and coat well.
  4. Add diced tomatoes, water, cumin, turmeric, and roasted red pepper pieces. 
  5. Salt and pepper to taste and continue cooking while stirring often until barley has absorbed all liquid and is tender.
  6. Meanwhile, heat a skillet over high heat. Melt butter and wait until hot. 
  7. Place scallops in the skillet and cook through.
  8. Serve scallops over a bed of barley.
Yummers! Try it out, let us know how it goes! :)


- CK
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