Grilled Scallops and Summer Vegetables
Ingredients
- 1 cup pearled barley uncooked
- 12-15 thick asparagus tips approx. 3 inches each in length and 1/2-inch thick
- 8- oz. container whole fresh mushrooms
- 8- oz. container cherry tomatoes
- 1/2 white onion cut into thick slices
- Olive oil for brusing
- 1 pound large sea scallops
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 tablespoon Badia Complete Seasoning
- Juice from 1 lemon
- 1 avocado peeled, pitted and sliced
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