Greek Orzo with Seared Scallops
16 oz orzo pasta, cooked in salted water (reserve 1/4 cup pasta water)
2 tablespoons extra virgin olive oil (needs to be good quality because it flavors this simple pasta)
juice from 1/2 a lemon
1 cup cherry tomatoes, halved
1 yellow or orange bell pepper, chopped
1/2 cup kalamata olives
2 cups arugula leaves
16 jumbo scallops
In a large bowl, toss warm pasta with lemon juice, tomatoes, bell pepper, olives, and arugula.
Season with salt and pepper to taste. Feel free to add any fresh herbs
you have (fresh oregano would be perfect!) - I didn't have any since
this was a last-minute, clean out the fridge kind of dinner. Add a little pasta water and olive oil if too dry.