Instructions: *NOTE: You can use extra chicken broth if you want to remove this fat.

Heat oil in a skillet over med heat. Add barley, garlic and turmeric.

Cook, stirring, until barley is golden, about 3 min.

Stir in parsley, chicken broth and wine. Bring to boil.

Reduce heat, cover and simmer 35 min.

Arrange seafood, cherry tomatoes and peas over the barley. Cover and cook for 10 min or until scallops are done.

NOTES : I tried Reggies Barley and Shrimp recipe last night (with a couple of
adaptations), and it was fabulous. First of all, I used a pound of bay
scallops instead of the shrimp. Then, I added the cherry tomatoes near
the end with the scallops and peas because I didnt want them to cook down
too much. Lastly, instead of regular peas, I used sugar snap peas, cut
into thirds. (Oh, yes, I also used more barley, and therefore more broth and wine.) Normally Im not crazy about scallops, but they went very well
with the barley. [Deborah]

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