Parsley and Garlic Vinaigrette

9.99$

Parsley & garlic vinaigrette. Make your summer salads as delicious and local as possible with our tasty maple, parsley and garlic vinaigrette! Everyone loves them!

MAPLE, PARSLEY AND GARLIC SEARED SCALLOPS ON BARLEY PILAF FLAVOURED WITH THYME

Ingredients:
– 175 mL (3/4 cup) onions
-1 stalk celery
-Black pepper, to taste
-250 mL (1 cup) barley
-500 mL (2 1/4 cups) chicken broth
-30 mL (2 tbsp.) butter
-12 to 16 scallops, size 10-20
-175 mL (3/4 cup) chopped onions
-1 3/4 cups maple, parsley and garlic dressing
-Salt and pepper to taste

Instructions:
1-In a pot, brown the first three ingredients, then add the barley, coat well and add 125 ml (1/4 cup) of dressing. Let reduce for two minutes.
2-Add the chicken broth, bring to a boil, then lower the heat. Cover and simmer very gently for 35 to 40 minutes or until all liquid is absorbed and barley is tender.
Meanwhile, in a large skillet, heat butter and brown scallops, three to four minutes per side. Set aside on a plate.
3-In the same pan, add the other onions. Stir for a few moments.
4-Deglaze the pan with the remaining white wine. When the wine has reduced by half, add the maple syrup, stir well and remove from heat.
5-Assemble the plates by placing three to four scallops per person on a bed of barley pilaf.
6-Top scallops with one or two spoonfuls of sauce.
7-Serve with carrots and garnish with thyme.

Preparation time: 15 minutes
Cooking time: 50 minutes
Servings:4 portions
Total time : 1 hour

Main Dishes/Easy

Or simply on top of your favorite salad for dinner!

 

Weight 1.2 lbs
Dimensions 4.5 × 4.5 × 23.5 cm