Ingredients
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1 1/2 cups pearl barley
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1/2 lime
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1 large tomato
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1/2 cup fresh cilantro
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1 green onion
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1/2 jalapeño
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1/4 tsp ground cumin
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1 red or green bell pepper
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1 small shallot
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2 tbsp olive oil
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1 cup frozen sweet corn kernels
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1 (16 oz) bag Nature's Promise Wild Caught Sea Scallops , thawed
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2 tbsp canola oil
Steps
1
In a multi-cooker or electric pressure cooker, combine the barley, 3½ cups water, and salt. Seal and bring to high pressure. Cook, under pressure, 20 min. Allow pressure to release naturally 10 min., then switch to quick release. Drain any excess liquid.
2
Meanwhile, squeeze lime juice into a small bowl. Finely chop tomato, cilantro, green onion, and jalapeño. Add to the bowl, along with cumin and salt. Stir to combine. Reserve.
3
Meanwhile, halve the bell pepper. Remove seeds and dice finely. Peel and finely chop the shallot.
4
In large skillet, heat olive oil on medium. Add shallot and bell pepper and cook 7–8 min., until peppers are almost tender, stirring often. Stir in corn and cook 2–3 min., until corn is heated through. Remove from heat but cover with foil to keep warm. When barley is done, stir into corn mixture to combine and season with salt and pepper.
5
Pat scallops dry with paper towels to remove excess liquid. Season with salt and pepper. In a 12-inch nonstick skillet, heat canola oil on high. Add scallops and sear until bottoms are golden, about 3 min. Flip and cook another 1–2 min., until scallops are fully cooked. Serve scallops over barley mixture and top with salsa.
