Lime Scallops And Orzo Recipes

LIME SCALLOPS

Steps:

• Mix the scallops, lime juice, oil, and seasonings together in a glass bowl and let marinate for at least 2 hours.
• When you're ready to cook, thread the lime wedges and scallops on skewers-1 lime wedge, then 3 scallops, etc.
• Cook under the broiler or over a charcoal grill for 5 or 6 minutes, turning once.
• Serve the skewers sprinkled with the cilantro.

LEMON ORZO WITH SCALLOPS

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.

PAN-FRIED SCALLOPS

Steps:

• Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
• Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

20 MINUTE HONEY GARLIC BUTTER SCALLOPS AND ORZO

Steps:

• 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with the dill, lemon juice, feta, and a pinch each of salt and pepper. 2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the remaining 2 tablespoons olive oil, the honey, garlic, ginger, jalapeño, and cayenne. Cook 1-2 minutes or until the garlic is fragrant. Add the butter and toss to coat. Remove from the heat and stir in the basil. 3. Divide the orzo among plates. Spoon the scallops and any sauce left in the pan over the orzo. Sprinkle with chives and arugula. Enjoy!

SEARED SCALLOPS WITH SPINACH ORZO

Steps:

• Tomato Sauce: Preheat oven 400. Toss cut tomatoes with 1 T. oil and place on rimmed baking sheet. Bake until caramelized, about 15 minutes. Transfer to food processor, using metal blade, add vinegar and 2 T. oil and pulse until coarse. Season with salt and pepper. If not using right away, store in refrigerator. Reheat in skillet when ready for it.
• Spinach Orzo: Bring salted water to boil over high heat (follow directions on package.) Stir in orzo. Cook, stirring often until al dente.
• While orzo is cooking, heat oil and garlic together in a large saucepan until garlic is softened but not browned. Add spinach (with clinging water) and cook, stirring often until wilted and tender. Drain orzo. Add to spinach and mix. Season to taste. Cover with ajar lid to keep warm.
• Scallops: Heat oil in large skillet. Season scallops and add to oil, flat side down and cook until underside is golden brown, about 1-2 minutes. Flip scallops and reduce heat. Cover and cook until other side is golden brown and barely opaque throughout, another 2-3 minutes.
• To serve, divide orzo among 4 serving bowls. Place 4 scallops on each bowl. Top with equal amounts of the sauce and garnish with chives.

LEMON ORZO

Steps:

• Using a vegetable peeler, peel off two large strips of lemon zest.
• Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
• Remove from heat and stir in butter. Rest 5 minutes.
• Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.

SHRIMP AND ORZO SALAD

Steps:

• Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.
• Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.
• Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
• Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.

SEARED SCALLOPS OR SHRIMP WITH ORZO RISOTTO

Steps:

• Cook orzo according to package directions and set aside.
• In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
• Add stock and bring to a boil.
• Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
• Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.
• Sprinkle parmesan cheese over risotto and top with scallops or shrimp.

EASY SCALLOPS RECIPE

Steps:

• Cook Orzo according to directions - set aside
• Add olive oil and garlic to stovetop, saute on low for about 3 min until garlic is light brown
• Add chopped pepper, saute for about 5 - 8 minutes low/med heat
• Stir in tomatoes, cooked Orzo and olives
• Saute low heat for about 5 min
• Stir in arugula and balsamic vinegar
• Simmer
• In another pan, sear the scallops in a non-stick pan. Lightly spray with cooking spray.
• Sear scallops on for about 3 min on each side - medium heat
• Once cooked, stir scallops in with Orzo and pepper mix
• Top with salt and pepper

LIME SCALLOPS AND ORZO

Steps:

• Fill a large pot 3/4 with water and bring to a boil. Add orzo and dill sprigs and cook until orzo is al dente (about 10 minutes), or according to package directions. Remove 1 cup cooking water. Drain orzo. Remove and discard dill sprigs.
• Coat a wok with cooking spray, add the oil, and place over medium-high heat. When hot, add carrot and stir-fry for 1 minute.
• Add scallops, orzo and reserved cooking water and cook, stirring frequently, until most of the liquid has been evaporated and scallops are opaque throughout (4 - 5 minutes).
• Stir in pepper, chopped dill, lime juice, lime zest, and garlic.