Lemon orzo pasta with scallops
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 492, total fat 22 G., saturated fats 10 G., proteins 21 G., carbohydrates 45 G., fiber 3 G., cholesterol 65 mg, sodium 513 mg, sugar 0 G.
Calories 492, total fat 22 G., saturated fats 10 G., proteins 21 G., carbohydrates 45 G., fiber 3 G., cholesterol 65 mg, sodium 513 mg, sugar 0 G.
Treat yourself to a sophisticated Mediterranean-style dish that's quick and easy to prepare. Pan-seared scallops are served with lemony orzo pasta, tossed with sweet cherry tomatoes and zesty fresh arugula. When serving, the entire dish is drizzled with a delicious sauce made with dry white wine, lemon juice, butter, roasted garlic, and parsley. Its creamy, citrusy flavor pairs beautifully with both seafood and pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup orzo pasta
- 5 tablespoons unsalted butter
- Grated zest and juice of 1 lemon
- 450 g medium scallops, legs removed
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, crushed
- 0.5 cups dry white wine
- 1-2 tbsp capers, drained
- 2 tbsp chopped fresh parsley
- 2 cups arugula
- 1 cup cherry tomatoes, halved (or quartered if large)
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Cooking the dish according to the recipe:
- Bring a medium saucepan of salted water to a boil. Add the orzo pasta and cook according to package directions. Set aside 1/4 cup of the cooking water and discard the rest. Transfer the pasta to a large bowl and add 2 tablespoons of butter, the lemon zest, half the lemon juice, and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper to taste; toss to combine, adding more cooking water if necessary if the sauce is too thick. Cover to keep warm.
- Pat the scallops dry and season with salt and black 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 cooked through, 1-2 minutes. Transfer to a plate; cover to keep warm.
- Add the garlic to the pan. Cook, stirring, until golden, about 10 seconds. Pour in the wine, 1/4 cup water, and the remaining lemon juice. Cook until the liquid has reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl the pan to melt the butter. Stir in the parsley.
- Combine orzo pasta with arugula and tomatoes. Serve with scallops and pan sauce.
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