Seared Scallops With Lemon Orzo Recipe 425 Food

LEMON BUTTERED SEARED SCALLOPS

Steps:

• Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
• Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
• Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
• Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.

LEMON ORZO WITH PAN-SEARED SCALLOPS

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!

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.

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

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.