Seared Scallops with Rye Berry Chickpea Salad

Name: Seared Scallops with Rye Berry Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 whole Small - Medium Size Scallops; 2 Tablespoons Olive Oil; 1- 3/4 cup Water; 1/2 cups Rye Berries; ⅓ 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

Servings: persons

9 whole Small - Medium Size Scallops
2 Tablespoons Olive Oil
1- 3/4 cup Water
1/2 cups Rye Berries
⅓ 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.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 whole Small - Medium Size Scallops, 2 Tablespoons Olive Oil, 1- 3/4 cup Water, 1/2 cups Rye Berries, and more.

Yes, Seared Scallops with Rye Berry Chickpea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!