Lemon Orzo With Pan Seared Scallops Recipes

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LEMON ORZO WITH SCALLOPS



Lemon Orzo with Scallops image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 492 calorie, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 65 milligrams, Sodium 513 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 21 grams

PAN-SEARED SCALLOPS WITH LEMON



Pan-Seared Scallops with Lemon image

Sea scallops seared in olive oil require little embellishment.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 4

1 pound sea scallops, tough muscles removed
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges

Steps:

  • Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

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

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

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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Top Asked Questions

How to cook orzo with scallops?
Directions. 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.
How do you cook orzo with lemon zest?
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.
How to cook scallops in lemon butter sauce?
To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired. Did you Make This Recipe?
How to cook scallops in a pan with olive oil?
In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke. Sprinkle scallops lightly with salt on both sides. Place scallops into the hot pan without crowding.

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