Seared Wild Sea Scallops With Garbanzo Beans and Barley

Cook barley, if you haven't already done so. Pat scallops dry and season with sea salt and pepper. In a large, heavy, hot saut pan add 1 tablespoon olive and add scallops in batches so they're not crowded. Cook over medium-high heat for about 2 minutes per side, or until somewhat firm to the touch and well-caramelized on the outside.

Remove from the pan and cover with foil. Repeat with remaining scallops. Set aside and keep warm.

To the pan, add 1 tablespoon olive oil, garbanzo beans, barley and greens beans and cook for 2-3 minutes.

Add wine and scrape up any brown bits from the bottom and sides of the pan. Cook for 3-5 minutes. Turn off heat, add butter, parsley, lemon zest and salt and freshly cracked pepper, to taste. Stir to combine until butter is melted.

Serve scallops on top of beans and barley.

Drizzle remaining 1/2 tablespoon olive oil over the top of the scallops and garnish with lemon zest and parsley.