Lemon Orzo With Scallops
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
42
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Orzo5 tbsps
Unsalted Butter2 tbsps
Extra-Virgin Olive Oil2 cloves
Garlic (minced)1 cup
White Wine (dry)2 tbsps
Capers (drained)2 tbsps
Parsley (chopped fresh)Directions:
1
Bring a medium saucepan of salted water to a boil
2
Add the orzo and cook as the label directs
3
Reserve 1/4 cup cooking water, then drain
4
Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water
5
Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen
6
Cover to keep warm
7
Pat the scallops dry and season with salt and pepper
8
Heat the olive oil in a large nonstick skillet over medium-high heat
9
Add the scallops and cook until browned on the bottom, about 3 minutes
10
Flip and cook until just cooked through, 1 to 2 more minutes
11
Transfer to a plate; cover to keep warm
12
Add the garlic to the skillet
13
Cook, stirring, until golden, about 10 seconds
14
Add the wine, 1/4 cup water and the remaining lemon juice
15
Cook until reduced by half, about 3 minutes
16
Add the capers and the remaining 3 tablespoons butter; swirl to melt
17
Stir in the parsley
18
Add the arugula and tomatoes to the orzo; toss
19
Serve with the scallops and pan sauce
20
Photograph by Justin Walker