Ingredients
Scale
- 1/2 Tablespoon grass fed butter
- 1/2 Tablespoon olive oil
- 1/2 cup barley
- 1 medium onion, chopped
- 2 – 4 cloves garlic, peeled & chopped
- 1/4 cup sherry
- 2 Tablespoons fish sauce
- About 3 cups hot water
- 2 cups cauliflower rice
- 1/2 cup chopped bell pepper or mini sweet peppers
- 1 1/2 – 2 cups chopped asparagus
- 1 lb. sea scallops (fresh or frozen)
- 2.5 – 3 oz. Greek cream cheese
- 1 oz. finely shredded Parmesan or Asiago cheese
- 1 – 2 Tablespoons fresh chopped herbs (rosemary, dill, basil, tarragon and/or chives)
Instructions
- Heat a large saute pan over medium heat. Add the butter and oil. When the butter is melted, stir in the barley and cook, stirring frequently, until lightly browned and fragrant. Add the onion and garlic and cook for several more minutes, stirring frequently, until the onion is soft and translucent.
- Stir in the sherry and cook, stirring constantly, until the liquid in the pan is gone. Add the fish sauce and 1/4 cup water and cook longer, stirring until the liquid is gone. Continue adding water, 1/2 cup at a time, stirring until liquid is gone before adding more water. Continue for about 25 – 30 more minutes.
- At this point, it’s time for you to take a break and let the barley cook itself. Add another 1/2 cup of water, reduce heat to medium low, cover and let cook for about 10 – 20 minutes or until the barley is chewy and tender. Check back a few times during cooking to make sure there is still liquid in the pan. If the barley has absorbed it all, add more liquid.
- Once the barley is done, stir in the cauliflower rice and peppers, cover and cook for another 5 minutes or until the cauliflower rice and peppers are crisp tender.
- Stir in the asparagus and cook for a couple more minutes until the asparagus is crisp tender, then add the scallops, cheeses and herbs. Stir to incorporate the cheese, smashing the cream cheese with your spatula a few times to get it fully incorporated. As soon as the scallops are done, remove from heat. Taste, season with salt & freshly ground pepper as needed and serve!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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