Seared Scallop Orzo Pasta Salad
Seared Scallop Warm Orzo Pasta Salad
Serves 6 as a side dish
Ingredients:
1 pound of bay scallops
1 box of orzo pasta
½ pint of grape tomatoes, halved
½ bag of arugula lettuce
1 lemon, zest and juice
2 cloves of garlic
½ cup fresh Parsley, chopped
¼ cup fresh basil, chopped
½ cup parmesan cheese, grated
3 TBSP butter
4 TBSP Lemon Greek Yogurt
4-6 TBSP of olive oil
2 tsp oregano
1 tsp red pepper flakes
1 tsp of paprika
Salt and pepper to taste
Directions:
1. Boil the water for your pasta and cook the pasta according to directions. Make sure to salt your water once you put the pasta in.
2. While the pasta is cooking, continue. Season your scallops with salt, pepper and paprika.
3. Chop your herbs. Give your Arugula a little chop just so you don’t have big leaves. Chop your garlic. Zest your lemon.
4. Heat a flat pan with 1 TBSP of butter to medium high heat. Pat your scallops dry. It is easiest to just lay them out on paper towels and let them drain for a few minutes.
5. If the pasta is done at this point, drain it. Toss it with all of the other ingredients and reserve. It is best to add everything while the pasta is warm so that the butter and yogurt melt and create a sauce and the herbs and arugula wilt a little.
6. Sear the scallops. The bay scallops are quite small. So, they only take about 3-4 minutes. If your pan is pre-heated properly you will get a nice color on your scallops. Take them off the pan and throw them right into the pasta, with the pan juices.
7. Toss everything together. Taste for seasoning, and serve warm.
Serves 6 as a side dish
Ingredients:
1 pound of bay scallops
1 box of orzo pasta
½ pint of grape tomatoes, halved
½ bag of arugula lettuce
1 lemon, zest and juice
2 cloves of garlic
½ cup fresh Parsley, chopped
¼ cup fresh basil, chopped
½ cup parmesan cheese, grated
3 TBSP butter
4 TBSP Lemon Greek Yogurt
4-6 TBSP of olive oil
2 tsp oregano
1 tsp red pepper flakes
1 tsp of paprika
Salt and pepper to taste
Directions:
1. Boil the water for your pasta and cook the pasta according to directions. Make sure to salt your water once you put the pasta in.
2. While the pasta is cooking, continue. Season your scallops with salt, pepper and paprika.
3. Chop your herbs. Give your Arugula a little chop just so you don’t have big leaves. Chop your garlic. Zest your lemon.
4. Heat a flat pan with 1 TBSP of butter to medium high heat. Pat your scallops dry. It is easiest to just lay them out on paper towels and let them drain for a few minutes.
5. If the pasta is done at this point, drain it. Toss it with all of the other ingredients and reserve. It is best to add everything while the pasta is warm so that the butter and yogurt melt and create a sauce and the herbs and arugula wilt a little.
6. Sear the scallops. The bay scallops are quite small. So, they only take about 3-4 minutes. If your pan is pre-heated properly you will get a nice color on your scallops. Take them off the pan and throw them right into the pasta, with the pan juices.
7. Toss everything together. Taste for seasoning, and serve warm.
I served this with a blackened catfish. I made my own blackening seasoning which is listed below. Just heat a pan with canola oil and sear over high heat for about 6-7 minutes per side.
Blackening seasoning:
1.5 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp onion powder
½ tsp cumin
½ tsp salt
1 tsp brown sugar
½ tsp cayenne
¼ tsp pepper
¼ tsp chipotle chili powder
¼ tsp ancho chili powder
Wine selection:
Dandy
2010
Chardonnay
Central Coast, CA
This wine is light in body with a citrus and pineapple flavor at the beginning and a creamy vanilla kiss at the end.
~Enjoy
~Enjoy
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