Seared Wild Sea Scallops With Garbanzo Beans and Barley

Category: Main Dishes | Blog URL: http://saffronlane.typepad.com/saffron_lane/recipes/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Elizabeth Howes

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

Preparation

Cook barley, if you haven't already done so. Pat scallops dry and season with sea salt and pepper. In a large, heavy, hot sauté 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.

Tools

Comments

Permalink Joseph Seidler
February 18, 2010

This is an unbelievable dish. It tasted like heaven on a plate!!! Loved it.

Permalink Charlie
February 20, 2010

One of my favorite dishes ever. The sea scallops are excellent.

Charlie

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About

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.