adapted from prevention rd
serves 4
The Ingredients:
for the pasta:
2 Tbsp butter
9 oz orzo pasta
3 cups vegetable stock
juice and zest of 1 lemon
1 cup shredded Paremsan
1/2 tsp salt
for the scallops:
1 Tbsp butter
1 Tbsp olive oil
12 large scallops
salt and pepper
1 Tbsp lemon juice
The Process:
Melt the butter in a medium saucepan over medium-high heat. Add the orzo and toast until lihglty browned and fregrant, 5-7 minutes. Add the vegetable stock. Bring the mixture to a boil, reduce to a simmer. Cover and simmer for 20 minutes, or until most of the liquid is absorbed.
Meanwhile, rinse the scallops and pat dry. Heat the butter and oil in a large skillet set over high heat. Sprinkle the scallops with salt and pepper. Add
the scallops to the hot pan, making sure they are not touching each other. Sear the
scallops for 2-3 minutes, drizzle with half of the 1 Tbsp of lemon juice. Flip the scallops and sear the other side for an additional 2-3 minutes. The scallops should be well browned on each side, mostly opaque, while still being translucent in the
center.
Stir the Parmesan, salt and lemon juice into the orzo. Stir the pasta until the Parmsesan has melted. Spoon onto warm plates.
Settle scallops onto pasta. Garnish with parsley and lemon.
This pretty much looks like my favorite meal. I adore seared scallops! Glad your weekend was turned around :)
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