Yield
Makes 4 servings

How to Make It

Step 1

In a 10- to 12-inch nonstick frying pan over high heat, bring broth and 2 cups water to a boil. Add scallops and simmer just until opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes. With a slotted spoon, transfer scallops to a bowl; keep warm.

Step 2

Add tomatoes and orzo to pan. Stir often over high heat until most of the liquid is absorbed and orzo is tender to bite, 10 to 12 minutes.

Step 3

Meanwhile, mix oil, honey, vinegar, and thyme.

Step 4

Return scallops (and any juice) to pan and stir gently just until hot, 1 to 2 minutes.

Step 5

Spoon orzo and scallops onto plates. Drizzle scallops equally with honey mixture. Season with pepper to taste.

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