Barley-Squash Gratin with Scallops

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  • Makes: 6 servings
  • Serving Size: 3 scallops and 1 1/3 cups gratin
  • Makes: 6 main-dish servings
  • Prep: 20 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
  • Stand: 10 mins

Barley-Squash Gratin with Scallops

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine the first nine ingredients (through pepper). Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
  2. Turn off cooker. If possible, remove crockery liner from cooker. Sprinkle squash mixture with cheese. Let stand, covered, 10 minutes before serving.
  3. Meanwhile, rinse scallops; pat dry. Sprinkle with additional salt and pepper. In a 12-inch nonstick skillet cook scallops in hot oil over medium-high heat for 2 to 3 minutes or until opaque, turning once. Serve scallops with gratin.

From the Test Kitchen

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

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Nutrition Facts (Barley-Squash Gratin with Scallops)

  • Per serving:
  • 305 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 30 mg chol. ,
  • 838 mg sodium ,
  • 43 g carb. ,
  • 9 g fiber ,
  • 4 g sugar ,
  • 22 g pro.
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