Seared Scallops with Rye Berry Chickpea Salad

• 9 whole Small - Medium Size Scallops
• 2 Tablespoons Olive Oil
• 1- 3/4 cup Water
• 1/2 cups Rye Berries
• 13 cups Canned Chickpeas, Chopped
• 2- 1/2 Tablespoons Pomegranate Seeds
• 1 Tablespoon Honey Mustard
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Pomegranate Juice
• 2 Tablespoons Parsley
• Salt And Pepper
• 9 leaves Fresh Basil Or Baby Greens

1. Prepare the rye berries: Heat water in a medium size saucepan over high heat.
2. Once water is hot add rye berries and bring mixture to a boil.
3. Reduce heat to low and simmer, covered, for about an hour or until soft.
4. When rye berries are about done ... Pat scallops dry with a clean towel.
5. While rye berries cook, heat 2 tablespoons of olive oil in a medium size stainless steel skillet.
6. Once hot, add scallops and cook for about 2 minutes on each side, or until golden brown.
7. Remove from heat and set aside.
8. When rye berries are done cooking, place them in a mixing bowl.
9. Add chopped chickpeas and pomegranate seeds and stir.
10. To prepare the dressing, whisk the honey mustard, olive oil, lemon juice, pomegranate juice, parsley and salt and pepper in a small bowl.
11. Add additional ingredients to taste.
12. Pour dressing over the rye berry and chickpea salad and mix well.
13. Distribute salad among three bowls.
14. Top the salad with lettuce leaves or basil and place 3 scallops on each.
15. Serve immediately and enjoy!
16. Salad recipe inspired by Bobs Red Mill.

olive oil, water, rye berries, chickpeas, pomegranate seeds, honey, olive oil, lemon juice, pomegranate juice, parsley, salt, fresh basil

Taken from tastykitchen.com/recipes/main-courses/seared-scallops-with-rye-berry-chickpea-salad/ (may not work)