Scallops and Barley


Oct 05, 2023

1 min read

Barley Muesli
200 g Pearl Barley
50 g Dried Apricot (Diced)
50 g Dried Cranberry (Diced)
60 g Anchor Unsalted Butter
100 ml Freshly Squeezed Orange Juice
Ginger and Lime Foam
600 ml Anchor Extra Yield Cooking Cream
200 ml Coconut Milk
2 no Lime Juice and Zest
40 g Young Ginger
2 no Lime Leaves
    Salt and Pepper
16 no Scallops
Barley Muesli
  1. Blanch pearl barley in water till al dente, drain and allow to cool​.
  2. Blanch dried apricots and cranberries in orange juice for 30 seconds and drain, keeping the orange juice for later​.
  3. In a sauté pan add Anchor Unsalted Anchor Butter, once melted add pearly barley and sauté till barley is lightly toasted. ​
  4. Once toasted add dried apricots and cranberries and mix and warm through​.
  5. Deglaze with reserved orange juice and allow to absorb in barley​.
  6. Season with salt and pepper and serve.


Ginger and Lime Foam
  1. In saucepan add Anchor Extra Yield and coconut milk and gently heat up.​
  2. Once 80 degrees C add finely grated ginger, lime leaves and lime juice and zest​.
  3. Bring to the boil and reduce to low heat to very gentle simmer for 10 mins and allow to infuse​.
  4. Season with salt and pepper and pass through a fine chinois. ​
  5. Add to siphon and charge with 2 charges.


Scallops and Assembly
  1. Season Scallop with salt.
  2. Pan sear in hot pan​.
  3. Once cooked place on top of barley and finish with ginger lime foam. 
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