Bev is not a big fan of scallops so I used her being in Gatlinburg as an opportunity to cook up some bay scallops for just me. We brought the frozen scallops back from Florida in one pound bags so I made two meals of them.
Since it was just me, I wanted something quick and easy but still made good use of the scallops so I combined two recipes from My Recipes to get this dish.
Orzo – Adapted from My Recipes
1/2 cup prechopped onion
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 chopped green onions
2 tablespoons fresh lemon juice
1. Heat a medium saucepan over medium-high heat.
2. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes.
3. Stir in pasta, broth, wine, and thyme; bring to a boil.
4. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.
5. Stir in lemon juice. Keep warm.
Scallops – Adapted from My Recipes
¾ slice of county ham diced
1 lb of bay scallops
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1. Heat oil on pan over high heat until shimmering.
2. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Add scallops and ham to the pan; cook about five minutes tossing a couple of times – mine did not develop a crust.
4. Plate the orzo then the scallops and garnish with chopped green onions or chives.
I thought it was very tasty and thought the two dishes worked well together.
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Have a great day and thanks for stopping by Almost Heaven South.
2/12 Meal Date