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Barley and tomato casserole with grilled scallops

Barley and tomato casserole with grilled scallops

Main course | Easy | 30 minutes
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 220
  • Lipides 6 g 8 %
    • Saturated fat  1 g
    • ++ Trans fat 0 g 6 %
  • Cholesterol 10 mg
  • Sodium  170 mg 7 %
  • Carbohydrate 36 g 12 %
    • Fibre  9 g 38 %
    • Sugars  2 g
  • Protein 8 g
    • Vitamin A 10 %
    • Vitamin C 15 %
    • Calcium 4 %
    • Iron 30 %
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Recipe details

Ingredients

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Directions

  1. Heat oil in a saucepan. Fry onion 1 minute over medium-high heat, add barley and coat well.
  2. Add diced tomatoes, water, cumin, turmeric, and roasted pepper strips. Salt and pepper to taste and continue cooking until barley has absorbed all liquidand is tender, about 15 minutes.
  3. Meanwhile, heat a skillet over high heat. Melt butter and wait until hot. Place scallops in the skillet and cook about 2 minutes. Turn scallops over, season with salt to taste, and continue cooking for a few seconds.
  4. Serve 4 or 5 scallops over a bed of barley.

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