Seared Scallops With Lemon Orzo Recipe 425 Recipes

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.

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.

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.

LEMON ORZO WITH SCALLOPS

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.

SEARED SCALLOPS OR SHRIMP WITH ORZO RISOTTO

Steps:

• Cook orzo according to package directions and set aside.
• In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
• Add stock and bring to a boil.
• Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
• Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.
• Sprinkle parmesan cheese over risotto and top with scallops or shrimp.

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!