LEMON ORZO WITH SCALLOPS

Lemon Orzo with Scallops image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

Kosher salt
1 cup orzo
5 tablespoons unsalted butter
Grated zest and juice of 1 lemon
Freshly ground pepper
1 pound medium sea scallops, "foot" muscles removed
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1 to 2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
2 cups baby arugula
1 cup cherry tomatoes, halved or quartered if large

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.

Nutrition Facts : Calories 492 calorie, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 65 milligrams, Sodium 513 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 21 grams