• 175 ml (3/4 cup) onions, chopped
• 2 cloves garlic, chopped
• Black pepper, to taste
• 250 ml (1 cup) barley
• 125 ml (1/2 cup) white wine
• 500 ml (2 cups) chicken broth
• 30 ml (2 tbsp.) butter
• 15 ml (1 tbsp.) olive oil
• 12 to 16 scallops (10/20)
• 175 ml (3/4 cup) onions, chopped
• 175 ml (3/4 cup) white wine
• 175 ml (3/4 cup) maple syrup
• Salt and pepper, to taste

1. In a saucepan, sauté the first three ingredients, add barley, coat well and add white wine. Reduce for 2 minutes. Add chicken broth. Bring to boil and then reduce heat, cover and simmer very gently for 35 to 40 minutes or until all liquid is absorbed and barley is tender. Meantime heat butter and oil in a large skillet, then cook scallops until golden (3 to 4 minutes per side).
2. Set aside on a plate. In the same skillet, add onions. Stir briefly. Deglaze skillet with white wine. When wine has reduced by half, add maple syrup, stir well and remove from heat. Serve 3 to 4 scallops per person on a bed of barley pilaf, then top with 1 or 2 tablespoons of sauce. Serve with carrots and garnish with fresh thyme or rosemary.

Serves: 4