Lemon Orzo With Pan-Seared Scallops

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. ;)

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• ORZO

• 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

• FRESH SCALLOPS

• 2  teaspoons olive oil
• 1 1⁄2 lbs sea scallops
• 1⁄8 teaspoon salt (to taste)
• 1⁄8 teaspoon white pepper

• GARNISH

•  chopped fresh flat leaf parsley
•  lemon wedge

Directions

1. Place the stock in a saucepan, and heat to a boil.
2. Add the orzo, reduced to heat & simmer until cooked al dente, approximately 7 to 8 minutes,.
3. Drain and rinse under cold water.
4. In a saucepan, heat the oil and add the cooked orzo and the remaining ingredients.
5. Toss to combine, season to tatse.
6. Then, heat oil in a another large cast-iron skillet ove medium-high heat.
7. Sprinkle scallops evenly with salt and pepper.
8. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.
9. Season again, as needed; serve immediately with some fresh chopped parsely, if you choose.
10. Enjoy!