Greek Orzo with Seared Scallops


Greek Orzo with Seared Scallops 

Serves 4


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 

garlic powder 


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.

Heat olive oil in nonstick saute pan over medium-high heat. Sprinkle scallops with salt, pepper, and garlic powder. Cook about 3 minutes per side. You can see mine didn't get a dark sear - that's because I moved them around the pan too much. Top orzo with scallops.
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