Scallops with Lemon Orzo

By PattyA

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

Preparation

Step 1

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.