Recipe Details
- Level: Easy
- Yield: 4 servings
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutritional Analysis Per Serving
- Calories: 492
- Total Fat: 22 grams
- Saturated Fat: 10 grams
- Cholesterol: 65 milligrams
- Sodium: 513 milligrams
- Carbohydrates: 45 grams
- Dietary Fiber: 3 grams
- Protein: 21 grams
Ingredients
- Kosher salt
- 1 cup orzo
- 5 tablespoons unsalted butter
- Grated zest and juice of 1 lemon
- Freshly ground pepper
- 1 pound medium sea scallops, "foot" muscles removed
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 to 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- 2 cups baby arugula
- 1 cup cherry tomatoes, halved or quartered if large
Instructions
- Bring a medium saucepan of salted water to a boil. Add the orzo and cook according to package instructions. Reserve 1/4 cup of the cooking water, then drain the pasta. Place the orzo in a large bowl and stir in 2 tablespoons butter, the lemon zest, half of the lemon juice, and 2 tablespoons of the reserved pasta water. Season with salt and pepper; toss, adding more pasta water if needed to keep it loose. Cover and set aside to keep warm.
- Dry the scallops thoroughly and season both sides with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Place the scallops in the pan and cook until the bottoms are golden brown, about 3 minutes. Flip and cook for an additional 1 to 2 minutes, or until just cooked through. Transfer the scallops to a plate and cover to keep warm.
- Add the garlic to the skillet. Stir and cook until lightly golden, about 10 seconds. Pour in the wine, 1/4 cup water, and the remaining lemon juice. Simmer until the liquid is reduced by half, about 3 minutes. Stir in the capers and the remaining 3 tablespoons butter, swirling until melted. Mix in the parsley.
- Add the arugula and tomatoes to the orzo; toss gently. Serve the orzo topped with the scallops and pan sauce.
Photograph by Justin Walker
Courtesy of Recipe Iseasy Magazine
