Scallop and Shrimp Bernier
Tender large sea scallops and shrimp are gently cooked with whole grains like barley, black lentil and amaranth in an organic tomato base that will have your mouth explode in flavours, not to mention the incredible health benefits from all of the carefully selected ingredients for one of my signature seafood dishes. And guess what? It’s a one pot, very easy seafood comfort dish you can let cook as you enjoy your wine with you family and friends.
Scallop and Shrimp Bernier
The Recipe!
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2 lbs of large sea scallops
1 1/2 lbs of large shrimp, peeled
1 28 oz. can of whole, diced or crushed tomatoes (I used whole)
3 1/2 cups of water
1 cup of barley
1/2 cup of black lentil
1/2 cup of amaranth
2 large onions, diced
2 tablespoons of chicken base (use salt to taste instead-but this ingredient is key)
2 tablespoons of extra-virgin olive oil
2 tablespoons of butter
2 tablespoons of honey
Fresh cracked pepper to taste
Scallop and Shrimp Bernier
La Methode;
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In a 6 quart dutch oven, saute the onion in the butter and oil until golden in colour.
Stir in all of the rest of the ingredients with the exception of the seafood, covering, cooking for about and hour on a low heat, until the grains are tender. Stir every 15 minutes and check to make sure water does not have to be added toward the end if it s too thick.
Stir in the seafood when grains are tender, cover and simmer on a LOW flame for about 10 minutes – until the scallops are barely cooked and very tender. When done, I mixed in 2 cups of baby greens for added color and health benefits. This step is not necessary, but I think it adds nicely to the dish.
Scallop and Shrimp Bernier
Scallop and Shrimp Bernier
