Prep 15 mins
Cook 15 mins
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. ;)
- 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
- 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
- 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.
This was great, and very simple. Adding a few veggies (brocolli as one other reviewer suggeted) makes this a complete meal. It does look like steps 5 and 6 are switched.
went to wholefoods today and picked up the ingredients for this wonderful recipe. made this for my 3 1/2 yr old daughter's dinner (i shared in this meal with her of course) and it couldnt have been simpler and tastier. we actually only changed one thing; to use the very small scallops; per her request (she likes tiny things) and opted for the white pepper over the crushed red for her. the taste was very fresh and not filling but satisfying. we served with a side of broccoli and we will definitly make this again. thanks again "DiScharf" for another winner.