Seared Scallops with Lemon Orzo
Katie Christopher
Taken from the Cooking Light Magazine, July 2007 edition
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 of sea scallops
- 1/4 cup salt
- 1/4 teaspoon black pepper
directions
- 1
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute’ 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.
- 2
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.
Source: Melissa Maynard
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