Seared Scallops with Lemon Orzo

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

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Kate Washington,

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note