Lemon Orzo With Pan-Seared Scallops |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I toasted the orzo in a 350ºF oven, for 10 minutes and then continued to cook according to manufacturer's suggestions. This is a combination of a couple of recipes and I hope you like them, at least try them, puleeze. ;) Ingredients:
2 quarts white chicken stock, heated to a boil |
1 1/2 lbs orzo pasta, dried |
2 tablespoons peanut oil |
3 ounces fresh chives, washed & snipped |
1 tablespoon grated lemon zest |
1 tablespoon fresh lemon juice |
salt |
white pepper or crushed red pepper flakes |
2 teaspoons olive oil |
1 1/2 lbs sea scallops |
1/8 teaspoon salt (to taste) |
1/8 teaspoon white pepper |
chopped fresh flat leaf parsley |
lemon wedge |
Directions:
1. Place the stock in a saucepan, and heat to a boil.
2. Add the orzo, reduced to heat & simmer until cooked al dente, approximately 7 to 8 minutes,.
3. Drain and rinse under cold water.
4. In a saucepan, heat the oil and add the cooked orzo and the remaining ingredients.
5. Toss to combine, season to tatse.
6. Then, heat oil in a another large cast-iron skillet ove medium-high heat.
7. Sprinkle scallops evenly with salt and pepper.
8. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.
9. Season again, as needed; serve immediately with some fresh chopped parsely, if you choose.
10. Enjoy!
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