Scallops with Orzo, Tomatoes and Ginger

Name: Scallops with Orzo, Tomatoes and Ginger
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps chopped basil; 1 1-inch piece of fresh ginger, peeled and coarsely chopped; 1 Tbsp fresh lemon juice; 1 large stalk fresh lemongrass, tender inner core of bottom third only, coarsely chopped; 237 milliliters orzo or other tiny pasta; 4 servings Salt and freshly ground pepper; 680 grams sea scallops; 567 grams tomatoes, chopped; 59 milliliters vegetable oil

If $1.91 per serving falls in your budget, Scallops with Orzo, Tomatoes and Ginger might be From preparation to the plate, this recipe takes around 30 minutes. If you have lemongrass, salt and pepper, vegetable oil, and a few other ingredients on hand, you can make it.

Instructions

In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes.

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Water

Orzo

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Sauce Pan

Drain.

Meanwhile, in a mini processor, mince the ginger with the lemongrass.

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Lemon Grass

Ginger

Ground Meat

Heat 2 tablespoons of the oil in a medium skillet.

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Cooking Oil

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Frying Pan

Add the ginger and lemongrass and cook over moderately high until fragrant, about 2 minutes.

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Lemon Grass

Ginger

Add the tomatoes and cook, stirring, for 1 minute.

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Tomato

Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.

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Salt And Pepper

Lemon Juice

Basil

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering.

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Cooking Oil

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Frying Pan

Add the scallops, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.

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Salt And Pepper

Scallops

Mound the orzo in shallow bowls or on plates and top with the tomatoes and scallops.

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Scallops

Tomato

Orzo

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Bowl

Sprinkle with the remaining 1 tablespoon of basil and serve.

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Basil

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

3Tbsps

chopped basil 1

1-inch piece of fresh ginger, peeled and coarsely chopped 1Tbsp

fresh lemon juice 1large stalk

fresh lemongrass, tender inner core of bottom third only, coarsely chopped 237milliliters

orzo or other tiny pasta 4servings

Salt and freshly ground pepper 680grams

sea scallops 567grams

tomatoes, chopped 59milliliters

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.