Seared Wild Sea Scallops With Garbanzo Beans and Barley
This is one of those dishes that is outrageously easy to make - but is sure to please to the very last bite. Plus, it's incredibly hearty but light enough to indulge in often. Just be sure to select the freshest scallops you can possibly get your hands on. The brightness of the lemon zest, white wine and fresh parsley adds a welcome flavor combination on a cold night. Wine pairing suggestion: A nice, crisp white will work well here. Try a medium-bodied Sauvignon Blanc or Pinot Gris.
Total Steps
3
Ingredients
10
Tools Needed
2
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- 2.5 tablespoons olive oil
- 16 large wild sea scallops
- 3.5 cups garbanzo beans, rinsed
- 2.5 cups cooked barley
- 1 cups roughly chopped green beans
- 1 cups dry white wine
- 1 tablespoons organic unsalted butter
- 2 tablespoons chopped parsley
- 1 tablespoons lemon zest
- sea salt and freshly cracked black pepper(optional)
Instructions
Step 1
Cook barley, if not already done. Pat scallops dry and season with sea salt and pepper. In a large, heavy, hot sauté pan, add 1 tablespoon olive oil and add scallops in batches so they are 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.
Step 2
To the pan, add 1 tablespoon olive oil, garbanzo beans, barley, and green 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.
Step 3
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.