Barley risotto with scallops and sweet pepper sauce

Ingredients:

• 1 red bell pepper
• 1/4 tbsp. mascarpone cheese
• 1 cup pearl barley
• 4 cups lightly salted chicken broth
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/3 cup dry white wine
• 0.5 tbsp. grated parmesan
• 2 tbsp finely chopped fresh chives, plus extra for serving
• 12 large scallops, stems removed
• 1 teaspoon ground fennel seeds

Preparation:

1. Position the rack 15 cm from the oven heating element and preheat the oven to grill mode.
2. Halve the bell peppers lengthwise and remove the seeds and stems. Place the peppers cut-side down on a baking sheet and grill until the skin is blackened in spots, 7 to 10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel the peppers and discard any charred skin. Place the roasted peppers, 1 tablespoon mascarpone, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a blender and blend until smooth. Set the pepper sauce aside.
3. In a dry 4-quart heavy-bottomed saucepan, toast the pearl barley over medium heat, stirring constantly, until golden and fragrant, 7-10 minutes. Transfer to a bowl. Combine the broth and 2 cups of water in the saucepan and bring to a boil.
4. In a medium saucepan over medium heat, heat 2 tablespoons olive oil. Add the garlic and cook, stirring, until pale golden, 1 to 2 minutes. Add the barley and stir to coat with oil. Add the wine and simmer, stirring, until completely absorbed, about 1 minute. Add 1/2 cup hot broth and cook, stirring, until completely absorbed. Continue cooking, adding hot broth about 1/2 cup at a time, stirring constantly, until the previous addition is absorbed. Cook until the barley is tender but still firm to the bite, about 35 minutes (you may have some extra broth left over).
5. Add the Parmesan and the remaining 3 tablespoons mascarpone; season with salt and pepper to taste. Add the chives and, if desired, thin the risotto with the remaining broth. Keep warm.
6. Pat the scallops dry, sprinkle with fennel, and season with salt and pepper. Heat a large, heavy nonstick skillet over medium heat, then add the remaining 1 tablespoon olive oil. Add the scallops and cook until well-browned, 3-4 minutes. Flip and continue cooking until firm, about 2 minutes more.
7. Divide the risotto among four plates. Arrange the scallops evenly on top and drizzle with a little pepper sauce. Sprinkle each serving with chopped fresh chives.