Seared Wild Sea Scallops With Garbanzo Beans and Barley
If you want to add more pescatarian recipes to your collection, Seared Wild Sea Scallops With Garbanzo Beans and Barley might be a recipe you should try. This recipe makes 4 servings with 887 calories, 42g of protein, and 19g of fat each. For $3.73 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe is liked by 4 foodies and cooks. It works well as a pretty expensive main course. Head to the store and pick up olive oil, sea salt and freshly cracked pepper, garbanzo beans, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns an awesome spoonacular score of 88%. If you like this recipe, you might also like recipes such as Seared Sea Scallops, Creamy Asparagus Barley Risotto with Sea Scallops, and Sesame Crisps with Seared Sea Scallops.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 1/2 tablespoons olive oil
16 large wild sea scallops
3 1/2 cups garbanzo beans, rinsed
2 1/2 cups cooked barley
1 cup roughly chopped green beans
1 cup dry white wine
1 tablespoon organic unsalted butter
2 tablespoons chopped parsley, plus extra for garnish
1 tablespoon lemon zest, plus extra for garnish
sea salt and freshly cracked black pepper
Equipment:
frying pan
aluminum foil
Cooking instruction summary:
Cook barley, if you haven't already done so. Pat scallops dry and season with sea salt and pepper. In a large, heavy, hot saut pan add 1 tablespoon olive and add scallops in batches so they're not crowded. Cook over medium-high heat for about 2 minutes per side, or until somewhat firm to the touch and well-caramelized on the outside. Remove from the pan and cover with foil. Repeat with remaining scallops. Set aside and keep warm. To the pan, add 1 tablespoon olive oil, garbanzo beans, barley and greens beans and cook for 2-3 minutes. Add wine and scrape up any brown bits from the bottom and sides of the pan. Cook for 3-5 minutes. Turn off heat, add butter, parsley, lemon zest and salt and freshly cracked pepper, to taste. Stir to combine until butter is melted. Serve scallops on top of beans and barley. Drizzle remaining 1/2 tablespoon olive oil over the top of the scallops and garnish with lemon zest and parsley.
Step by step:
1. Cook barley, if you haven't already done so. Pat scallops dry and season with sea salt and pepper. In a large, heavy, hot saut pan add 1 tablespoon olive and add scallops in batches so they're not crowded. Cook over medium-high heat for about 2 minutes per side, or until somewhat firm to the touch and well-caramelized on the outside.
2. Remove from the pan and cover with foil. Repeat with remaining scallops. Set aside and keep warm.
3. To the pan, add 1 tablespoon olive oil, garbanzo beans, barley and greens beans and cook for 2-3 minutes.
4. Add wine and scrape up any brown bits from the bottom and sides of the pan. Cook for 3-5 minutes. Turn off heat, add butter, parsley, lemon zest and salt and freshly cracked pepper, to taste. Stir to combine until butter is melted.
5. Serve scallops on top of beans and barley.
6. Drizzle remaining 1/2 tablespoon olive oil over the top of the scallops and garnish with lemon zest and parsley.
Nutrition Information:
covered percent of daily need
