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A fresh, delicious and easy recipe you can make with scallops!
Prepare the rye berries: Heat water in a medium size saucepan over high heat. Once water is hot add rye berries and bring mixture to a boil. Reduce heat to low and simmer, covered, for about an hour or until soft.
When rye berries are about done … Pat scallops dry with a clean towel. While rye berries cook, heat 2 tablespoons of olive oil in a medium size stainless steel skillet. Once hot, add scallops and cook for about 2 minutes on each side, or until golden brown. Remove from heat and set aside.
When rye berries are done cooking, place them in a mixing bowl. Add chopped chickpeas and pomegranate seeds and stir.
To prepare the dressing, whisk the honey mustard, olive oil, lemon juice, pomegranate juice, parsley and salt and pepper in a small bowl. Add additional ingredients to taste.
Pour dressing over the rye berry and chickpea salad and mix well. Distribute salad among three bowls. Top the salad with lettuce leaves or basil and place 3 scallops on each. Serve immediately and enjoy!
Salad recipe inspired by Bob’s Red Mill.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!