Seared Wild Sea Scallops With Garbanzo Beans And Barley

• 2 1/2 tablespoons olive oil
• 16 sea scallops large wild
• 3 1/2 cups garbanzo beans rinsed
• 2 1/2 cups cooked barley
• 1 cup green beans roughly chopped
• 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
• cracked black pepper

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 saute 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.

olive oil, wild, garbanzo beans, barley, green beans, white wine, butter, parsley, lemon zest plus, salt, cracked black pepper

Taken from www.yummly.com/recipe/Seared-Wild-Sea-Scallops-With-Garbanzo-Beans-and-Barley-1673431 (may not work)