Seared Wild Sea Scallops With Garbanzo Beans And Barley

1. 1

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

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.