MAPLE, PARSLEY AND GARLIC SEARED SCALLOPS ON BARLEY PILAF FLAVOURED WITH THYME
– 175 mL (3/4 cup) onions
-1 stalk celery
-Black pepper, to taste
-250 mL (1 cup) barley
-500 mL (2 1/4 cups) chicken broth
-30 mL (2 tbsp.) butter
-12 to 16 scallops, size 10-20
-175 mL (3/4 cup) chopped onions
-1 3/4 cups maple, parsley and garlic dressing
-Salt and pepper to taste
1-In a pot, brown the first three ingredients, then add the barley, coat well and add 125 ml (1/4 cup) of dressing. Let reduce for two minutes.
2-Add the chicken broth, bring to a boil, then lower the heat. Cover and simmer very gently for 35 to 40 minutes or until all liquid is absorbed and barley is tender.
Meanwhile, in a large skillet, heat butter and brown scallops, three to four minutes per side. Set aside on a plate.
3-In the same pan, add the other onions. Stir for a few moments.
4-Deglaze the pan with the remaining white wine. When the wine has reduced by half, add the maple syrup, stir well and remove from heat.
5-Assemble the plates by placing three to four scallops per person on a bed of barley pilaf.
6-Top scallops with one or two spoonfuls of sauce.
7-Serve with carrots and garnish with thyme.
Preparation time: 15 minutes
Cooking time: 50 minutes
Total time : 1 hour
Or simply on top of your favorite salad for dinner!