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Seared Wild Sea Scallops With Garbanzo Beans and Barley

 
Seared Wild Sea Scallops With Garbanzo Beans and Barley
Image ©
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $3.73 One serving costs about $3.73

$3.73 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 healthy,pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:89%

Spoonacular Score: 89%

 

Seared Wild Sea Scallops With Garbanzo Beans and Barley requires about 45 minutes from start to finish. Watching your figure? This pescatarian recipe has 887 calories, 42g of protein, and 19g of fat per serving. For $3.73 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 4 foodies and cooks. It is brought to you by Foodista. A mixture of lemon zest, barley, garbanzo beans, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a pretty expensive main course. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is outstanding. Similar recipes are Seared Sea Scallops, Creamy Asparagus Barley Risotto with Sea Scallops, and Sesame Crisps with Seared Sea Scallops.

Pinot Noir, Chardonnay, and Chenin Blanc are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Adelsheim Pinot Noir (half-bottle) with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Adelsheim Pinot Noir (half-bottle)

With its broad array of origins and clones, this wine displays red aromas pf candied cherry, pomegranate and raspberry on the nose and the palate. In addition, one finds a light touch of brown spices likw nutmeg, cinnamon, all-spice. True to our house style, it is elegantly textured with seamlessly integrated, silky, polishedtannins. Pair it with salmon, ahi, veal, pork, poultry (think duck), beefor hearty vegetarian entrees.

» Get this wine on Wine.com

Ingredients

Servings:
2.5 Tbsps
2.5 Tbsps olive oil
olive oil
16 large
16 large wild sea scallops
wild sea scallops
3.5 cups
3.5 cups garbanzo beans
garbanzo beans
2.5 cups
2.5 cups cooked barley
cooked barley
1 cup
1 cup green beans
green beans
1 cup
1 cup dry white wine
dry white wine
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
2 Tbsps
2 Tbsps parsley
parsley
1 Tbsp
1 Tbsp lemon zest
lemon zest
some
some black sea salt and freshly cracked pepper
black sea salt and freshly cracked pepper
2.5 Tbsps olive oil
2.5 Tbsps
olive oil
16 large wild sea scallops
16 large
wild sea scallops
3.5 cups garbanzo beans
3.5 cups
garbanzo beans
2.5 cups cooked barley
2.5 cups
cooked barley
1 cup green beans
1 cup
green beans
1 cup dry white wine
1 cup
dry white wine
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
2 Tbsps parsley
2 Tbsps
parsley
1 Tbsp lemon zest
1 Tbsp
lemon zest
some black sea salt and freshly cracked pepper
some
black sea salt and freshly cracked pepper

Equipment

aluminum foil
aluminum foil
frying pan
frying pan
aluminum foil
aluminum foil
frying pan
frying pan


Instructions

Cook barley, if you haven't already done so. Pat scallops dry and season with sea salt and pepper. In a large, heavy, hot saut 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. 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. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.73
Ingredient
2.5 tablespoons olive oil
16 larges wild sea scallops
3.5 cups garbanzo beans
2.5 cups cooked barley
1 cup green beans
1 cup dry white wine
1 tablespoon unsalted butter
2 tablespoons parsley
1 tablespoon lemon zest
Price
$0.42
$7.46
$1.17
$1.31
$0.37
$3.25
$0.12
$0.32
$0.50
$14.91

Nutritional Information

Quickview
886 Calories
42g Protein
18g Total Fat
131g Carbs
62% Health Score
Limit These
Calories
886k
44%

Fat
18g
29%

  Saturated Fat
4g
26%

Carbohydrates
131g
44%

  Sugar
9g
10%

Cholesterol
36mg
12%

Sodium
694mg
30%

Alcohol
6g
34%

Get Enough Of These
Protein
42g
84%

Manganese
3mg
193%

Fiber
31g
127%

Phosphorus
968mg
97%

Selenium
64µg
92%

Folate
300µg
75%

Magnesium
262mg
66%

Vitamin B1
0.95mg
63%

Copper
1mg
57%

Vitamin K
58µg
56%

Iron
9mg
52%

Zinc
6mg
44%

Potassium
1298mg
37%

Vitamin B6
0.73mg
36%

Vitamin B3
7mg
36%

Vitamin B12
1µg
28%

Vitamin B2
0.48mg
28%

Vitamin E
2mg
18%

Calcium
136mg
14%

Vitamin C
9mg
12%

Vitamin B5
1mg
11%

Vitamin A
514IU
10%

covered percent of daily need

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