Seared Scallops with Barley Salad Recipe

Seared Scallops with Barley Salad Recipe

Our Seared Scallops with Barley Salad Recipe is a delicious dinner recipe. The scallops are slightly sweet and cooked to perfection in bacon grease. The salad has notes of salty and sweet, and the salad and scallops really complement each other.

This recipe is property of GreatChefRecipes.com

Ingredients:
1 cup pearled barley
Salt and pepper
6 slices bacon, cut into ½-inch pieces
1.5 pounds large sea scallops, tendons removed
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
1 fennel bulb halved, cored and sliced thin
3 tablespoons of fennel fronds, chopped coarse
1 Fuji or Honeycrisp apple (cut into 1/2-inch pieces)
1 head frisée (torn into bite-size pieces)

Directions:
1. Bring 8 cups of water to a boil in a post with 1 teaspoon of salt.
2. Add 1 cup rinsed barley, return to a boil, then reduce the heat to medium-high and boil uncovered until soft (30-minutes).
3. Drain and set aside to cool.
4. In a frying pan, fry bacon until crisp (do not discard pan).
5. Transfer cooked bacon to a paper towel-lined plate and set aside.
6. Pat the scallops dry with paper towels to remove excess liquid and season with salt and pepper.
7. Using the frying pan, heat the bacon fat on high until it starts to smoke.
8. Add 1/2 of the scallops and cook undisturbed for 2-minutes.
9. Flip scallops and cook the other side undisturbed for 2-minutes.
10. In a small bowl whisk together olive oil, cider vinegar and 1/4 teaspoon salt.
11. In a large salad bowl, add sliced fennel, apple, and frisée.
12. Add the vinaigrette and toss gently to combine.
13. Add in the cooled barley and mix well.
14. Top with bacon and fennel fronds.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Prosecco
Our Seared Scallops with Barley Salad recipe goes great with a chilled Prosecco. The scallops are slightly sweet, while the salad has flavors of both salty and sweet. Proseccos tend to have a creamier, slightly sweet character than a French Champagne. They are refreshing and the citrus notes pair well with the scallops, apple and bacon. Follow the link to our wine review site to find our favorite Prosecco wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!