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Seared Scallops with Lemon Orzo

Seared Scallops with Lemon Orzo
Photo: Lee Harrelson; Styling: Leigh Ann Ross
Yield

4 servings (serving size: 4 1/2 ounces scallops and about 3/4 cup pasta mixture)

Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine. Tip: Sear the scallops while the orzo cooks.

Ingredients

  • Cooking spray
  • 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

Nutrition Information

  • calories 480
  • caloriesfromfat 10 %
  • fat 5.1 g
  • satfat 1.7 g
  • monofat 1.9 g
  • polyfat 0.7 g
  • protein 60.9 g
  • carbohydrate 45.5 g
  • fiber 2.2 g
  • cholesterol 122 mg
  • iron 1.1 mg
  • sodium 875 mg
  • calcium 95 mg

How to Make It

  1. 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.

    7 Ways With Wine
    Photo: Beau Gustafson; Styling: Mindi Shapiro Levine
    As Julia Child used to so often say, the best wine to cook with is one you consider good enough to drink. As a general rule of thumb, dry (non-sweet) wines work best in savory dishes, while sweet or fortified wines (such as port and sherry) are more attuned to desserts and sauces.
  2. 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.