Lemon Orzo With Scallops Food

LEMON ORZO

Lemon Orzo image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

SEARED SCALLOPS WITH LEMON ORZO RECIPE - (4.2/5)

Seared Scallops with Lemon Orzo Recipe - (4.2/5) image

Provided by Iggiewoman

Number Of Ingredients 12

Ingredients

Cooking spray
1/2 cup onion, chopped
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 fresh chives, chopped
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 1/2 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

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. Heat olive oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add seasoned scallops to pan. Cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.

LEMON ORZO WITH PAN-SEARED SCALLOPS

Lemon Orzo With Pan-Seared Scallops image

I toasted the orzo in a 350ºF oven, for 10 minutes and then continued to cook according to manufacturer's suggestions. This is a combination of a couple of recipes and I hope you like them, at least try them, puleeze. ;)

Provided by Manami

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 quarts white chicken stock, heated to a boil
1 1/2 lbs orzo pasta, dried
2 tablespoons peanut oil
3 ounces fresh chives, washed & snipped
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
salt
white pepper or crushed red pepper flakes
2 teaspoons olive oil
1 1/2 lbs sea scallops
1/8 teaspoon salt (to taste)
1/8 teaspoon white pepper
chopped fresh flat leaf parsley
lemon wedge

Steps:

Place the stock in a saucepan, and heat to a boil.
Add the orzo, reduced to heat & simmer until cooked al dente, approximately 7 to 8 minutes,.
Drain and rinse under cold water.
In a saucepan, heat the oil and add the cooked orzo and the remaining ingredients.
Toss to combine, season to tatse.
Then, heat oil in a another large cast-iron skillet ove 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.
Season again, as needed; serve immediately with some fresh chopped parsely, if you choose.
Enjoy!

Nutrition Facts : Calories 1045, Fat 18.8, SaturatedFat 3.6, Cholesterol 70.7, Sodium 1042.7, Carbohydrate 150.2, Fiber 6.2, Sugar 11.2, Protein 63.8

PAN-SEARED SCALLOPS WITH LEMON ORZO

Pan-Seared Scallops With Lemon Orzo image

From Cooking Light, July, 2007. "Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine."

Provided by picky-picky

Categories Lemon

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

cooking spray
1/2 cup onion, chopped, can use prechopped
1 cup orzo pasta, uncooked
1 cup fat-free low-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon dried thyme
2 tablespoons fresh chives, chopped
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 1/2 lbs sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

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.
Heat oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper and add them to the pan; cook 3 minutes on each side until desired degree of doneness.
Serve with pasta mixture.
Serving size is 4 1/2 oz. scallops and about 3/4 cup pasta mixture.

Nutrition Facts : Calories 337.8, Fat 4.1, SaturatedFat 0.8, Cholesterol 40.9, Sodium 836.9, Carbohydrate 40.9, Fiber 1.8, Sugar 2.5, Protein 27.6

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