Barley Risotto with Scallops and Red Pepper Sauce
Ingredients
- 1 red bell pepper
- 1/4 cup mascarpone cheese
- Kosher salt and freshly ground black pepper
- 1 cup pearl barley
- 4 cups low-sodium chicken broth
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/3 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons finely chopped fresh chives, plus more, for serving
- 12 large sea scallops, foot removed, if attached
- 1 teaspoon ground fennel seed
Instructions
Barley Risotto with Scallops and Red Pepper Sauce serves 4 original recipe by Food Network.
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