« Food & Drinks

Seared Scallops with Lemon Orzo

by Joe Cassady

Photo: Lee Harrelson; Styling: Leigh Ann Ross 

This recipe is one of my favorites. I discovered it in the July 2007 edition of Cooking Light. They have wonderful recipe ideas.

Seared Scallops with Lemon Orzo is a fantastic dish. You and those you serve will really enjoy its flavor!

Let’s gather all of the ingredients.

Make sure you have Cooking spray.

Check the cupboard and spice rack, make a shopping list for everything else.

Here’s what we need:

1/2 cup pre-chopped 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

Now we're ready for the preparation.

Grab a medium saucepan. Adjust the burner to medium-high heat. Coat the pan with cooking spray.

Now add the onion in the pan and sauté for 3 minutes.

Stir in your pasta, broth, wine, and thyme. Bring to a boil.

Reduce the heat. Cover with a lid and let it simmer for 15 minutes or until liquid is absorbed and pasta is al dente.

Next, stir in your chopped chives and lemon juice. Keep everything warm.

Pull out a large cast-iron skillet. Set the burner to medium-high heat. Heat the oil.

Sprinkle the scallops evenly with salt and pepper.

Add the scallops to your pan. Cook for 3 minutes on each side or until desired degree of doneness.

Serve with your pasta mixture.