Barley and tomato casserole with grilled scallops
- Heat oil in a saucepan. Fry onion 1 minute over medium-high heat, add barley and coat well.
- Add diced tomatoes, water, cumin, turmeric, and roasted pepper strips. Salt and pepper to taste and continue cooking until barley has absorbed all liquidand is tender, about 15 minutes.
- Meanwhile, heat a skillet over high heat. Melt butter and wait until hot. Place scallops in the skillet and cook about 2 minutes. Turn scallops over, season with salt to taste, and continue cooking for a few seconds.
- Serve 4 or 5 scallops over a bed of barley.