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Bay Scallop Salad with Barley

Servings = 2 | Serving size =about 2 cups

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Place the water in a medium sauce pan over high heat. When the water boils add the pearled barley. Reduce the heat until the water is at a slow boil. Stir occasionally.

While the barley is cooking place a large skillet over medium-high heat. Add the pinenuts and cook, stirring frequently, until they begin to brown. When they are lightly browned remove them from the heat.

Add the 1 teaspoon olive oil to the skillet and when hot add the scallops. Cook, stirring frequently, for no more than about 6 minutes. Remove from the heat to a paper towel.

When the barley is done (about 20 - 25 minutes) drain and rinse with cold water. Shake the strainer well to remove as much water as possible. Place the cooked barley in a medium mixing bowl with the pinenuts, scallops, 1 tablespoon olive oil, salt, pepper, red pepper, tomatoes, celery, shallot, rice vinegar and fresh basil.

Fold the ingredients together gently. Chill well.

Nutrition Facts

Serving size: about 2 cups | Servings 2

Calories 498 | Calories from Fat 136

Amount Per Serving (% Daily Value)

Total Fat 16g (24%) | Saturated Fat 2g (9%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 37 mg (12 %) | Sodium 509 mg (21 %)

Total Carbohydrates 63g (21%) | Sugars 4g

Dietary Fiber 12g (50%) | Protein 28g

Vitamin A 35% | Vitamin C 72 % | Calcium 8% | Iron 17%

Vitamin K 37 mcg  | Potassium  934 mg | Magnesium  152 mg