Scallops with Lemon Orzo

Scallops with Lemon Orzo
Scallops with Lemon Orzo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Serves 4

  • Kosher Salt

  • 1

    cup orzo

  • 5

    Tablespoons unsalted butter

  • Grated zest and juice of 1 lemon

  • Pepper

  • 1

    # medium sea scallops, "foot" muscles removed

  • 2

    Tablespoons olive oil

  • 2

    cloves garlic, minced

  • 1/2

    cup dry white wine

  • 1-2

    Tablespoons capers, drained

  • 2

    Tablespoons chopped parsley

  • 2

    cups arugula

  • 1

    cup cherry tomatoes, halved or quartered

Directions

Brine a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 Tablespoons butter, the lemon zest, half of the lemon juice and 2 Tablespoons of the reserved pasta cooking water. Season with salt & pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm. Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm. Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon uice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley. Add the arugula and tomatoes to the orzo, toss. Serve with the scallops and pan sauce.

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