Seared Scallops with Lemon Orzo

Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine. Tip: Sear the scallops while the orzo cooks.

Photo by Brian B.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • Cooking spray

  • 1/2

    cup prechopped onion

  • 1

    cup uncooked orzo (rice-shaped pasta)

  • 1

    cup fat-free, less-sodium chicken broth

  • 1/2

    cup dry white wine

  • 1/4

    teaspoon dried thyme

  • 2

    tablespoons chopped fresh chives

  • 2

    tablespoons fresh lemon juice

  • 2

    teaspoons olive oil

  • 1 1/2

    pounds sea scallops

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

Directions

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm. Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.

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