SEARED SCALLOPS WITH LEMON, PEAS, AND ORZO
SERVES 4
TOTAL TIME: 25 minutes
Serve with lemon wedges. See the photo that follows the recipe.
|
1½ |
cups orzo |
|
3 |
garlic cloves, minced |
|
3 |
tablespoons vegetable oil |
|
½ |
cup dry white wine |
|
3½ |
cups water |
|
1 |
cup frozen peas, thawed |
|
3 |
tablespoons minced fresh mint |
|
1 |
teaspoon grated lemon zest plus 2 teaspoons juice |
|
2 |
tablespoons unsalted butter |
|
Salt and pepper |
|
|
1½ |
pounds large sea scallops, tendons removed |
1. Toast orzo, garlic, and 1 tablespoon oil in large saucepan over medium heat, stirring often, until fragrant, about 1 minute. Stir in wine and cook for 30 seconds. Stir in water and simmer, stirring often, until orzo is al dente and creamy, about 12 minutes. Off heat, stir in peas, mint, lemon zest, lemon juice, and butter. Season with salt and pepper to taste; cover and set aside.
2. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat scallops dry with paper towels and season with salt and pepper. Lay half of scallops in skillet and cook, without moving them, until well browned, 1½ to 2 minutes. Flip scallops and cook until sides are firm and centers are opaque, 30 to 90 seconds. Transfer to platter and cover. Wipe out now-empty skillet and repeat with remaining 1 tablespoon oil and remaining scallops. Serve with orzo.