Bacon Wrapped Scallops over Barley and Garbanzo beansPosted in Main Course, Seafood on December 21st, 2009 by Van Santos
The continuation of the “trying new things kick” moves forward and today we bring you Bacon Wrapped Scallops over Barley and Garbanzo beans. Obviously, how can you go wrong with bacon wrapped anything!
For two servings you’ll need:
2 cups of cooked barley
1 can of garbanzo beans
6 large wild sea scallops
6 pieces of bacon (non-hickory smoked)
¼ cup white wine vinegar
¼ cup water
2 tablespoons butter
Salt and Pepper to taste
1 cup green beans
2 tablespoons of freshly chopped parsley
2 tablespoons of finely chopped green onions
1 lemon for zest
OK, first off… the cooking of barley. From what I’ve read in a number of locations the best way to cook barley is first soaking the barley overnight, then boiling for 15 minutes when ready to cook. If you do not have the time for the overnight soak, you can boil your barley for roughly 35 to 45 minutes.
With your two cups of cooked barley ready…
1) Wrap your scallops with bacon using a toothpicks to hold it in place
2) Heat up your desired amount of olive oil in a large skillet over a medium flame, salt and pepper to your typical taste, and place scallops into the pan 3 at a time. Cooking for roughly 3 minutes on each side, follow by one minute – turning constantly – on the bacon. Remove scallops, place on a side plate and repeat.
3) Depending on how much grease the bacon has produced, you may wish to drain off a portion of the excess.
4) Add barley, garbanzo beans, green beans, and green onions over a medium heat for four minutes. Add ¼ cup white wine vinegar, ¼ cup water and parsley, and lemon zest and cook for an additional 4 to 5 minutes.
5) Pad down scallops with paper towel to remove grease and serve over the mixture.