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    Barley and Scallop Dinner


    Source of Recipe


    San Jose Mercury News newspaper. (adapted)

    List of Ingredients




    2 tsp or more chicken broth (for sauteeing)
    1 C Pearl Barley
    1 Clove Garlic Minced
    1/4 Tsp Ground Turmeric
    2 Tbsp Chopped Parsley
    1 1/2 C Cherry Tomatoes Cut In Halves
    2 1/4 C Chicken Broth
    3/4 C Dry White Wine
    1 Pound Shrimp To 8 Oz, Or Scallops
    1/2 C Sugar Snap Peas cut into thirds

    Recipe



    Heat chcken broth in a skillet over med heat. Add barley, garlic and turmeric. Cook, stirring, until barley is golden, about 3 min. Stir in parsley, chicken broth and wine. Bring to boil. Reduce heat, cover and simmer 35 min. Arrange seafood, cherry tomatoes and peas over the barley. Cover and cook for 10 min or until scallops are done.


    —————
    original poster's note : I tried Reggie's Barley and Shrimp recipe last night (with a couple of
    adaptations), and it was fabulous. First of all, I used a pound of bay scallops instead of the shrimp. Then, I added the cherry tomatoes near the end with the scallops and peas because I didn't want them to cook down too much. Lastly, instead of regular peas, I used sugar snap peas, cut into thirds. (Oh, yes, I also used more barley, and therefore more broth and wine.) Normally I'm not crazy about scallops, but they went very well with the barley.

 

 

 

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