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Lemon Orzo with Scallops

1 cup orzo
5 TBSP. unsalted butter
Grated zest and juice of 1 lemon
1 lb. medium scallops, muscle removed
2 TBSP. extra-virgin olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1 to 2 TBSP. capers, drained
2 TBSP. chopped fresh parsley
2 cups baby arugula
1 cup cherry tomatoes, halved if large

Bring a medium saucepan of salted water to a boil.
Add the orzo and cook as label directs.
Reserve 1/4 cup cooking water, then drain.
Transfer the orzo to a large bowl and add 2 TBSP. butter, the lemon zest, half of the lemon juice and 2 TBSP. 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; 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.
Flip and cook until just cooked through, 1 to 2 minutes more.
Transfer to a plate; cover to keep warm.
Add the garlic to the skillet.
Cook, stirring until golden brown.
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 butter; swirl to melt.
Stir in the parsley.
Add the arugula and tomatoes to the orzo and toss.
Serve with the scallops and pan sauce.
Serves 4.

Coastal Fisherman Merch
CF Merch



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