Seared Scallops with Barley Risotto and Beets

Barley risotto gets overlooked in favor of arborio, which is a shame. Barley has more body, holds its texture longer, and doesn’t turn to paste if you walk away for a minute. Paired with beets three ways and seared scallops, it earns its place on a dinner party table without being fussy about it. Arabic 9 Spice in the beet broth is not a gimmick. It adds warmth that plain pepper and salt can’t replicate.

How to Make Seared Scallops with Barley Risotto and Beets

Dry the scallops

Pat them bone-dry with paper towels before the pan gets anywhere near them. Wet scallops steam rather than sear and you lose the crust entirely. Season just before they go in. A hot, dry pan with a neutral oil at high heat. Don’t move them.

Use the beet broth

The liquid left from cooking the beets goes into the barley as stock. Don’t substitute plain water or packaged broth here. That beet-stained, spiced cooking liquid is what gives the risotto its color and depth. Strain it well before using.

Seared Scallops with Barley Risotto and Beets

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• Author: Faith Gorsky
• Total Time: 80 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

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Description

Sweet and earthy beets pair perfectly with pan-seared scallops and creamy barley risotto for a sophisticated yet satisfying meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 bunch (4 medium) beets with roots and greens beets
• 6 cups (1420 ml) water
• 1 onion, peeled and halved
• 2 cloves garlic, peeled and cracked but left whole
• 1 bay leaf
• 3/4 teaspoon Arabic 9 Spice Mix
• Coarse salt and pepper
• 1 tablespoon unsalted butter
• 1/2 tablespoon canola oil
• 1 medium-large shallot, thinly sliced
• 8 oz (227 g) beet greens from 1 bunch beets, rinsed and chopped (about 3 cups chopped)
• 2 tablespoons lemon juice
• 2 tablespoons water
• Salt and pepper
• 6 cups (1420 ml) beet liquid, warmed
• 1 tablespoon canola oil
• 2 medium-large shallots, minced (about 1/2 cup diced)
• 1 cup (237 ml) pearl barley
• 1 1/2 tablespoons fresh lemon juice mixed with 2 1/2 tablespoons water
• 1/4 cup (60 ml) heavy cream
• 1 clove garlic, peeled and cracked but left whole
• Pinch salt
• Pinch Arabic 9 Spice Mix
• 1/2 tablespoon unsalted butter
• 1 lbs (454 g) sea scallops (size 10/20) rinsed and patted dry

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Instructions

1. Trim the greens off the beetroots, reserving them; scrub the beetroots to remove dirt.
2. Put the beetroots, water, onion, garlic, bay leaf, 3/4 teaspoon salt, Arabic 9 Spice Mix, and 1/4 teaspoon pepper into a medium saucepan; cover, bring to a boil, then reduce heat and boil until tender (about 20 minutes).
3. Remove the beets and cool; rub off the skin and cut into 1/4-inch thick slices.
4. Strain the beet cooking water through a cheesecloth-lined sieve. Measure the liquid and add water or vegetable stock to make 6 cups.
5. Right before serving, heat butter in a large skillet over medium heat. Add beet slices, salt, and pepper; cook until lightly seared (about 1-2 minutes per side).
6. In a medium skillet, heat oil and butter over medium heat; add shallot and cook until softened (about 2-3 minutes).
7. Add beet greens, lemon juice, water, salt, and pepper; cook until wilted and liquid is evaporated (about 4-5 minutes).
8. Add additional salt and pepper to taste.
9. Risotto
10. Keep the beet liquid gently simmering in a medium saucepan over low heat.
11. Heat oil and butter in a separate medium saucepan over medium heat. When melted, add shallot and cook until soft (about 2-3 minutes), stirring occasionally.
12. Add barley and cook until browned and nutty (about 2 minutes), stirring occasionally.
13. Stir in lemon juice/water mixture and cook until evaporated.
14. Reduce heat to medium-low. Add salt, pepper, and 1/2 cup hot beet liquid to the barley, stirring constantly until absorbed; add more liquid as needed.
15. Continue until barley is tender (about 35 minutes).
16. Turn off heat and add additional salt and pepper to taste.
17. Garlic Cream Sauce
18. Add all ingredients to a small saucepan; warm over low heat until steaming and bubbles form.
19. Let it steep until ready to serve; remove garlic clove before serving.
20. Scallops
21. Heat oil and butter in a large skillet over medium-high heat; season scallops with Arabic 9 Spice Mix, salt, and pepper.
22. Add scallops and sear (about 2-4 minutes per side), flipping once.

Notes

• For optimal searing, ensure your scallops are completely dry before cooking. Pat them with paper towels to remove excess moisture.
• To make this dish vegetarian, substitute the scallops with pan-fried halloumi cheese or firm tofu.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 600
• Sugar: 10
• Sodium: 500
• Fat: 35
• Saturated Fat: 15
• Unsaturated Fat: 15
• Carbohydrates: 60
• Fiber: 10
• Protein: 30
• Cholesterol: 150

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