Seared Scallops with Lemon Orzo
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Ingredients
Cooking Spray
½ cup chopped onion
1 cup raw orzo (rice paste)
1 cup low-sodium, fat-free chicken broth
½ cup dry white wine
¼ teaspoon dried thyme
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 ½ pounds scallops
¼ teaspoon salt
¼ teaspoon black pepper
To make
Serve this simple yet impressive dish with a green salad, garlic bread, and crunchy white wine. Tip: Fry the scallops while the orzo is cooking.
Preheat a medium saucepan over medium-high heat. Brush the mold with cooking spray. Add the onion to the skillet; saute for 3 minutes. Add the pasta, stock, wine, and thyme; bring to a boil. Cover, reduce the heat and simmer for 15 minutes or until the liquid is absorbed and the pasta is al dente. Add the chopped green onion and lemon juice. Keep warm.Heat the oil in a large cast-iron skillet over medium-high heat. Sprinkle the scallops evenly with salt and pepper. Add the scallops to the skillet; cook for 3 minutes on each side or until desired browning. Serve with the pasta mixture.
Preheat a medium saucepan over medium-high heat. Brush the mold with cooking spray. Add the onion to the skillet; saute for 3 minutes. Add the pasta, stock, wine, and thyme; bring to a boil. Cover, reduce the heat and simmer for 15 minutes or until the liquid is absorbed and the pasta is al dente. Add the chopped green onion and lemon juice. Keep warm.Heat the oil in a large cast-iron skillet over medium-high heat. Sprinkle the scallops evenly with salt and pepper. Add the scallops to the skillet; cook for 3 minutes on each side or until desired browning. Serve with the pasta mixture.
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Author:Admin
Published: 11/20/2023 8:20 PM
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