Seared scallops with Greek barley salad

Prep 20 min
Total 25 min
Serves 4

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1/2 cup
pot barley
2 tbsp
olive oil, divided
2 tbsp
small garlic clove, grated
1 tsp
salt, divided
1 cup
chopped, seeded English cucumber
1 cup
cherry tomatoes, halved
1/4 cup
diced red onion
1/2 cup
sodium-reduced crumbled feta
1/2 cup
lightly packed parsley, chopped
450 g
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.



Calories 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

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