Lemon Orzo with Scallops Recipe

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

1. 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.
2. 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.
3. 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.
4. 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