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Seared Scallops with Greek Orzo Salad

Ingredients:

1 tomato, chopped
1 cucumber, chopped
1 small red onion, sliced
1 cup crumbled feta cheese
1 cup black kalamata olives, pitted and chopped
1/2 teaspoon dried dill
1 tablespoon lemon juice
2 tablespoons olive oil
2 cups orzo pasta
1 to 1 1/4 pound seared scallops

Mix all ingredients. Toss the salad and top with the scallops.

*Searing the perfect Scallops:

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

*Preparing Orzo:

2 tablespoons extra-virgin olive oil,
1/2 small onion, chopped
2 cloves garlic, chopped
2 cups chicken or vegetable broth or stock
2 cups orzo pasta
Salt and freshly ground black pepper

Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender.  Season with salt and pepper to your taste.

*It seems complicated but it’s not and it is well worth it all the trouble. The only tricky part is not to over cook the scallops or it becomes rubbery. I found a perfect and simple way of searing the scallops in Food Network  by Alton Brown. If you click on the link you can also see a video how to do it, you can go wrong. I made it for lunch and it’s a perfect pairing for chilled white wine. enJOY!!!

Source: Food Network

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