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.
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
1. 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.
2. 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.
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.
Credit: Foodista