May 25, 2017Chatelaine
olive oil, divided
small garlic clove, grated
chopped, seeded English cucumber
cherry tomatoes, halved
diced red onion
sodium-reduced crumbled feta
lightly packed parsley, chopped
scallops, (about 16)
- COOK barley following package directions. Drain. Rinse under cold water, then drain again
- WHISK 4 tsp of the oil, lemon juice, garlic, and 3/4 tsp of the salt in a medium bowl. Add cucumber, tomatoes, onion, feta, parsley and barley. Toss to combine.
- HEAT remaining 2 tsp of the oil in a large frying pan over medium-high. Pat scallops dry with a paper towel and sprinkle with remaining 1/4 tsp of the salt. Add to hot pan and cook, flipping halfway, until golden, about 4 min.
- SERVE scallops with barley salad on the side.
Kitchen Tip: Using a Microplane grater brings out intense flavour from garlic so you don’t need much.
NutritionCalories 307, Protein 27 g, Carbohydrates 25 g, Fat 12 g, Fibre 5 g, Sodium 955 mg. Excellent source of vitamin B12
Chatelaine Quickies: Provencal pan salmon