Lemon Parmesan Orzo with Seared Scallops

Sometimes a shitty weekend comes your way.  Sometimes you need something fancy to help even out the universe.  This dinner was the answer to just such a weekend.

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.