About the Recipe
Welcome back to our delectable Method Monday series! Today, we're elevating your dinner game with an elegant yet straightforward recipe: Pan-Seared Scallops with Pesto-Peas Orzo. Imagine tender, succulent scallops perfectly seared and placed atop a bed of flavorful orzo pasta infused with pesto and peas. It's the perfect combination of taste and texture!
What makes this dish truly special is its seamless blend of simplicity and sophistication. Whether you're an experienced home cook or new to the kitchen, this recipe is not only delicious but also easy to make. The whole dish comes together in under 30 minutes, making it an ideal option for a quick, nutritious meal that's sure to impress.
Don't forget to garnish with a sprinkle of Asiago or Parmesan for that extra touch of indulgence. Let's dig in!
• 1 cup uncooked orzo (rice-shaped pasta)
• 1 cup fat-free, less-sodium chicken broth
• ½ cup dry white wine
• ¼ teaspoon dried thyme
• 1 cup frozen peas
• 2 tablespoons of your favorite pesto
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1 teaspoon of unsalted butter
• 1 ½ pounds sea scallops
• ¼ teaspoon salt
• ¼ teaspoon black pepper
Heat a medium saucepan over medium-high heat. Stir in pasta, broth, wine, and thyme; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.
1 minute before orzo is done cooking, add frozen peas. Stir in pesto and mix well. Keep warm.
Heat oil and butter in a large cast-iron skillet over medium-high heat. Pat dry and sprinkle scallops evenly with salt and pepper.
Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.
Squeeze lemon juice over scallops. Serve on top of the pesto and peas orzo.
1. Garnish with grated Asiago or Parmesan cheese to your liking.