Rating: 4 stars
43 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 3

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.

Kate Washington
Recipe by Cooking Light July 2007

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

480 calories; calories from fat 10%; fat 5.1g; saturated fat 1.7g; mono fat 1.9g; poly fat 0.7g; protein 60.9g; carbohydrates 45.5g; fiber 2.2g; cholesterol 122mg; iron 1.1mg; sodium 875mg; calcium 95mg.
Advertisement