Barley And Scallop Dinner Recipe

• 2 tsp Extra virgin olive oil *Note
• 1 c. Pearl Barley
• 1 x Clove Garlic Chopped
• 1/4 tsp Grnd Turmeric
• 2 Tbsp. Minced Parsley
• 1 1/2 c. Cherry Tomatoes Cut In Halves
• 2 1/4 c. Chicken Broth
• 3/4 c. Dry White Wine
• 1 lb Shrimp To 8 Ounce, Or possibly Scallops
• 1/2 c. Sugar Snap Peas cut into thirds

1. *NOTE: You can use extra chicken broth if you want to remove this fat.
2. Heat oil in a skillet over med heat.
3. Add in barley, garlic and turmeric.
4. Cook, stirring, till barley is golden brown, about 3 minutes.
5. Stir in parsley, chicken broth and wine.
6. Bring to boil.
7. Reduce heat, cover and simmer 35 minutes.
8. Arrange seafood, cherry tomatoes and peas over the barley.
9. Cover and cook for 10 minutes or possibly till scallops are done.
10. NOTES : I tried Reggie's Barley and Shrimp recipe last night (with a couple ofadaptations), and it was fabulous.
11. First of all, I used a lb.
12. of bayscallops instead of the shrimp.
13. Then, I added the cherry tomatoes nearthe end with the scallops and peas because I didn't want them to cook downtoo much.
14. Lastly, instead of regular peas, I used sugar snap peas, cutinto thirds.
15. (Oh, yes, I also used more barley, and therefore more broth and wine.)
16. Normally I'm not crazy about scallops, but they went very wellwith the barley.
17. Deborah

olive oil, barley, garlic, turmeric, parsley, tomatoes, chicken broth, white wine, shrimp, sugar

Taken from cookeatshare.com/recipes/barley-and-scallop-dinner-78952 (may not work)