Scallops With White Wine Beurre Blanc Lemon Orzo Food

LEMON ORZO WITH SCALLOPS

Steps:

• Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. 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. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
• Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.
• Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.
• Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.

PAN-SEARED SCALLOPS WITH LEMON ORZO

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.

SCALLOPS WITH WHITE WINE BEURRE BLANC & LEMON ORZO

Steps:

• While the beurre blanc is reducing, cook the orzo according to package directions. Drain well. Toss with the olive oil, lemon juice, lemon zest, and the chives. Season with salt and pepper, and adjust other oil and lemon to taste. For the scallops, heat a nonstick skillet over medium-high heat. While the pan is heating, pat the scallops dry and dust the tops with Wondra, kosher salt, and pepper. (Be generous, as you will loose 40% of the seasoning to the pan.) Add a glug of canola or vegetable oil to the pan. Once it is shimmery and hot, add the scallops, salted side down, around the outside of pan in a clockwise direction starting at 12:00. (This allows you to know which scallop to flip first and continue turning in the same clockwise direction.) Once they are in the pan, dust tops now facing up with Wondra, salt, and pepper. Allow the scallops to sear, undisturbed, for a minute or so. When you start to see a golden brown crust beginning to rise up the side of one, it is ready to flip. (If you cannot visibly see a crust, or if you have to lift the scallop to peek at the bottom, it is not ready to flip.) Once the scallops are flipped, continue cooking for about another minute or so, until they are firm but still a tad uncooked in the center. (They will finish cooking with the residual heat.) Transfer the scallops to a plate lined with a paper towel to soak up any cooking juices. Serve the scallops atop the lemony orzo with a generous drizzle of beurre blanc (lots of extra on the side!) Recipe Notes • For the beurre blanc, the addition of the milk solids from the cream act as a safety measure to prevent the sauce from separating. However if it does break, just remove the pan from the heat, add a splash of cold water, and beat with a whisk to bind together again.