Barley And Scallop Dinner Recipe

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   *NOTE: You can use extra chicken broth if you want to remove this fat.

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   Heat oil in a skillet over med heat.

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   Add in barley, garlic and turmeric.

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   Cook, stirring, till barley is golden brown, about 3 minutes.

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   Stir in parsley, chicken broth and wine.

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   Bring to boil.

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   Reduce heat, cover and simmer 35 minutes.

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   Arrange seafood, cherry tomatoes and peas over the barley.

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   Cover and cook for 10 minutes or possibly till scallops are done.

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    NOTES : I tried Reggie's Barley and Shrimp recipe last night (with a couple ofadaptations), and it was fabulous.

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    First of all, I used a lb.

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    of bayscallops instead of the shrimp.

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    Then, I added the cherry tomatoes nearthe end with the scallops and peas because I didn't want them to cook downtoo much.

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    Lastly, instead of regular peas, I used sugar snap peas, cutinto thirds.

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    (Oh, yes, I also used more barley, and therefore more broth and wine.)

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    Normally I'm not crazy about scallops, but they went very wellwith the barley.

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    [Deborah]

* Per serving · 4 servings · Values may vary.