Lime Scallops And Orzo Recipes

Steps:

• Fill a large pot 3/4 with water and bring to a boil. Add orzo and dill sprigs and cook until orzo is al dente (about 10 minutes), or according to package directions. Remove 1 cup cooking water. Drain orzo. Remove and discard dill sprigs.
• Coat a wok with cooking spray, add the oil, and place over medium-high heat. When hot, add carrot and stir-fry for 1 minute.
• Add scallops, orzo and reserved cooking water and cook, stirring frequently, until most of the liquid has been evaporated and scallops are opaque throughout (4 - 5 minutes).
• Stir in pepper, chopped dill, lime juice, lime zest, and garlic.

Steps:

• Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
• Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.
• Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.
• Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.

Steps:

• Preheat over to 400 degrees.
• Rinse the scallops and pat dry.
• Remove and discard each "foot" (tough piece on the side of each scallop).
• Put the scallops in a glass bowl and toss with basil, zest, cumin, olive oil, lime juice, salt, and pepper.
• Place scallops in a baking dish.
• Sprinkle the wine over the top.
• Lightly cover the scallops with bread crumbs.
• Drizzle olive oil over the top.
• Bake at 400 degrees for 20 to 25 minutes until the scallops are cooked though and tops are nicely browned.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, Italian seasoning, and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, parsley, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.

Steps:

• Heat a medium saucepan over medium-high heat.
• Coat pan with cooking spray.
• Add onion to pan; saute 3 minutes.
• 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.
• Stir in chopped chives and lemon juice.
• Keep warm.
• Heat oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper and add them to the pan; cook 3 minutes on each side until desired degree of doneness.
• Serve with pasta mixture.
• Serving size is 4 1/2 oz. scallops and about 3/4 cup pasta mixture.