|Fresh okra||1 Pound|
|Sweet red pepper||1 Medium|
|Sweet yellow pepper||1 Medium|
|Green pepper||1 Medium|
|Vegetable cooking spray||1|
|Minced jalapeno pepper||2 Tablespoon|
|Garlic||5 Clove (25 gm), minced|
|Clam juice||2 Cup (32 tbs)|
|Canned no salt added chicken broth||2 Cup (32 tbs), undiluted|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, undrained and coarsely chopped|
|Dried whole thyme||1 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Unpeeled shrimp||1 1⁄2 Pound (Medium Size)|
|Sea scallops||1 1⁄4 Pound|
|Minced fresh cilantro||1⁄4 Cup (4 tbs)|
|Grated orange rind||2 Teaspoon|
|Cooked barley||3 Cup (48 tbs), cooked without salt / fat (Hot)|
Trim okra, and cut diagonally into 1/2-inch pieces.
Cut sweet peppers, green pepper, and onion into 1/2-inch pieces.
Coat a Dutch oven with cooking spray; place over medium heat until hot.
Add okra; saute 5 minutes or until lightly browned.
Add pepper pieces, onion pieces, jalapeno pepper, and garlic; saute 10 minutes or until vegetables are tender.
Stir in clam juice and next 5 ingredients.
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Peel and devein shrimp.
Add shrimp and scallops to mixture; stir well.
Bring to a boil; reduce heat, and cook 5 minutes or until shrimp turns pink and scallops are opaque.
Remove and discard bay leaves.
Stir in cilantro and orange rind.
Place 1/2 cup cooked barley in each individual serving bowl.
Spoon 1 1/2 cups pepperpot over barley in each bowl.