Lemon Orzo with Scallops

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 1 cup orzo
  • 5 tablespoons unsalted butter
  • Grated zest and juice of 1 lemon
  • Freshly ground pepper
  • 1 pound medium sea scallops, "foot" muscles removed
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 to 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley
  • 2 cups baby arugula
  • 1 cup cherry tomatoes, halved or quartered if large
Directions
  • 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.

  • Photograph by Justin Walker


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