Best Scallops With White Wine Beurre Blanc Lemon Orzo Recipes

LEMON ORZO WITH SCALLOPS

Lemon Orzo with Scallops image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

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

SEARED SCALLOPS WITH LEMON ORZO RECIPE - (4.2/5)

Seared Scallops with Lemon Orzo Recipe - (4.2/5) image

Provided by Iggiewoman

Number Of Ingredients 12

Ingredients

Cooking spray
1/2 cup onion, chopped
1 cup uncooked orzo (rice-shaped pasta)
1 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon dried thyme
2 tablespoons fresh chives, chopped
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 1/2 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper

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.