4 servings (serving size: 4 1/2 ounces scallops and about 3/4 cup pasta mixture)
1/2 cup prechopped 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
How to Make It
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.
Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.
I read the reviews to see if there were problems and then altered to suit what I wanted and what I had at hand. Instead of the wine, I used Limoncello, and I only had 1 lemon, but with the Limoncello that didn't matter. I increased the broth by a little, and for the meat, I dredged thin-sliced boneless chicken breasts in seasoned (salt, pepper, garlic) flour/panko bread crumbs. I cooked the chicken in the skillet and when it was almost done, I added the scallops (dried, thanks for the tip) and finished cooking. Also, instead of cooking spray, I used ghee. I felt that coconut oil would have been good too. I plated it up with the chicken and scallops arranged on top of the orzo mix and served steamed broccoli with it, grating parmesan (not too much) over all. It was absolutely delicious!!
this is a great meal ! BOTH family members complimented me on this tonite! the orzo itself is wonderful ! used more lemon and eventually the whole can of broth to keep it creamy. tops of green onions were my chives…..also served the 'asparagus with tomato and feta' & 'banana bread pudding' from CL. great food!!
The scallops were lovely. I completely dried them and added a bit of butter to the pan to get a bit more flavor to on them. They were all on the large size. The orzo started to stick to the pan and get gloppy. I added 1/4 cup of water, returned it to a boil, then back to a simmer, and continuously stirred, kind of like making a risotto. I added pepper, and a dried salad spice mixture (sold in the produce section of my grocery store), for myself, because I like more zip. The husband and kids liked the plain final product, without the addition of the salad spice. I was definitely on edge, though… when It started to get gloppy. You have to watch it.
Great with modification.
Don't be afraid to really jazz up the scallops. I added cajun spices, chopped garlic, a little seasoned salt and lemon pepper.
The orzo was perfect and I used dried chives, Italian seasoning, and a little bit more lemon juice.
The other reviewers tip about drying the scallops on paper towel was a very good idea!
Excellent! I made this for Father's Day after a long day of activities. It was done in less than 20 mins and was a special dinner which topped off a great day! I added chopped asparagus to the last 5 mins of cooking orzo and topped it with Parmesan cheese. Fabulous! I will definitely make this again.
The last time I had scallops, they tasted rubbery and fishy. This recipe really taught me that if you are going to eat scallops, you should cook them yourself! Even with how simple the ingredients are (simple salt and pepper), the scallops came out marvelous. The only thing I did differently was add a bit of butter to the evoo and a splash of fresh lemon juice afterward. Make sure that you dry the scallops thoroughly or else they won't sear properly!
I really enjoyed eating Orzo for the first time. I may add more liquid or lower the heat to low next time since the rice ran out before it was done. The lemon in this recipe complimented not only the pasta, but the scallops as well! Great recipe otherwise. Definitely one to show off to your friends.