Description
A wholesome and satisfying bowl featuring tender grilled scallops, charred vegetables, and hearty pearl barley, all brought together with a zesty lemon-garlic dressing and creamy avocado.
Ingredients
Units
Scale
- 1 cup (237ml) pearled barley (uncooked)
- 12-15 thick asparagus tips (approx. 3 inches/7.6cm each in length and 1/2-inch/1.3cm thick)
- 8 ounces (227g) container whole fresh mushrooms
- 8 ounces (227g) container cherry tomatoes
- 1/2 white onion (cut into thick slices)
- Olive oil (for brushing)
- 1 pound (454g) large sea scallops
- 1/4 cup (59ml) olive oil
- 3 cloves garlic (minced)
- 1 tablespoon (15ml) complete seasoning
- Juice from 1 lemon
- 1 avocado (peeled,pitted and sliced)
Instructions
- Prepare barley according to package directions (should yield approximately 3 cups / 710 ml when cooked).
- Light a grill over medium heat.
- Skewer the asparagus tips, mushrooms, tomatoes, and onion chunks on skewers. Lightly brush with olive oil.
- Place on the grill and cook for 5 minutes on each side, or until lightly browned around the edges.
- Remove vegetables from skewers and place into a medium bowl. Cover to keep warm.
- In a medium bowl, combine sea scallops, olive oil, garlic, complete seasoning, and lemon juice. Gently stir until scallops are well coated.
- Place heavy duty aluminum foil on the grill and fold up the edges.
- Transfer scallops to the foil in a single layer and pour the remaining liquid over top.
- Sprinkle with extra complete seasoning.
- Cook scallops for 3 minutes on each side, or until cooked through (be careful not to overcook!). Remove from the grill.
- Layer each plate as follows: 3 large spoonfuls of cooked barley, 1/4 of the grilled vegetables, 5-6 grilled scallops, and 2-3 avocado slices.
- Drizzle liquid from the aluminum foil over the tops. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: New American