Barley And Scallop Dinner Recipe

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Servings: 4

Ingredients

Cost per serving $3.21 view details

Directions

  1. *NOTE: You can use extra chicken broth if you want to remove this fat.
  2. Heat oil in a skillet over med heat. Add in barley, garlic and turmeric.
  3. Cook, stirring, till barley is golden brown, about 3 minutes.
  4. Stir in parsley, chicken broth and wine. Bring to boil.
  5. Reduce heat, cover and simmer 35 minutes.
  6. Arrange seafood, cherry tomatoes and peas over the barley. Cover and cook for 10 minutes or possibly till scallops are done.
  7. NOTES : I tried Reggie's Barley and Shrimp recipe last night (with a couple ofadaptations), and it was fabulous. First of all, I used a lb. of bayscallops instead of the shrimp. Then, I added the cherry tomatoes nearthe end with the scallops and peas because I didn't want them to cook downtoo much. Lastly, instead of regular peas, I used sugar snap peas, cutinto thirds. (Oh, yes, I also used more barley, and therefore more broth and wine.) Normally I'm not crazy about scallops, but they went very wellwith the barley. [Deborah]

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Nutrition Facts

Amount Per Serving %DV
Serving Size 407g
Recipe makes 4 servings
Calories 378  
Calories from Fat 45 12%
Total Fat 5.08g 6%
Saturated Fat 0.87g 3%
Trans Fat 0.0g  
Cholesterol 172mg 57%
Sodium 389mg 16%
Potassium 660mg 19%
Total Carbs 44.91g 12%
Dietary Fiber 9.3g 31%
Sugars 2.57g 2%
Protein 30.22g 48%
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