Seared Scallops With Pumpkin And Herbed Orzo Recipes

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:

• Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
• Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

Steps:

• Bring a medium pot of salted water to a boil over medium-high heat.Melt the butter in a 12-inch nonstick skillet over medium heat. Add the pumpkin and shallot and cook, stirring, until the pumpkin is almost tender and the shallot is golden, 6 to 8 minutes. Add the garlic and cook, stirring, until the pumpkin is completely tender, about 2 minutes more. Set aside. Cook the orzo in the boiling water until al dente. Reserve 1 cup of the water and drain. Add the orzo, parsley, and marjoram to the skillet, along with 1/2 cup of the reserved pasta water, and stir until blended and heated through, adding more pasta water if necessary, about 1 minute. Season to taste with salt and pepper. Keep warm.
• Pat the scallops dry and season generously with salt and pepper. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the scallops to the skillet and cook, flipping once, until browned on both sides yet just barely cooked through, about 1½ minutes per side. Transfer to a plate. Stir the shallot and garlic into the butter, add the wine, and bring to a boil, scraping the bottom of the pan with a wooden spoon. Stir in the cream and marjoram and boil until thickened, about 1 minute. Return the scallops and any liquid to the skillet and stir briefly over medium heat. Divide the orzo and scallops among four plates and drizzle with the sauce. Sprinkle with the pepitas and parsley and serve.
• nutrition information (per serving): Calories (kcal): 570; Fat (g): fat g 23; Fat Calories (kcal): 210; Saturated Fat (g): sat fat g 13; Protein (g): protein g 30; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 57; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 810; Cholesterol (mg): cholesterol mg 95; Fiber (g): fiber g 4;

Steps:

• In a large heavy-bottomed saucepan, melt the butter over medium heat. Add onion, garlic, and pumpkin, and saute until soft, without letting vegetables brown. Add honey and continue to cook until it caramelizes. Add chicken stock and let simmer for 10 minutes. Puree mixture in a food processor or blender, in batches as necessary. (See note.)
• In a large nonstick skillet, heat olive oil over medium-high heat. Add scallops, in batches if necessary, and sear until golden brown on 1 side, turn, and continue cooking until just cooked through in the middle.
• Place 4 scallops, seared side up, in the bottom of 4 deep bowls. Pour the pumpkin broth into the bowl. Sprinkle chopped hazelnuts over top. Drizzle with hazelnut oil and garnish with chopped chives.

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

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.

Steps:

• Make the orzo Bring a medium pot of salted water to a boil over medium-high heat. Melt the butter in a 12-inch nonstick skillet over medium heat. Add the pumpkin and shallot and cook, stirring, until the pumpkin is almost tender and the shallot is golden, 6 to 8 minutes. Add the garlic and cook, stirring, until the pumpkin is completely tender, about 2 minutes more. Set aside. Cook the orzo in the boiling water until al dente. Reserve 1 cup of the water and drain. Add the orzo, parsley, and marjoram to the skillet, along with 1/2 cup of the reserved pasta water, and stir until blended and heated through, adding more pasta water if necessary, about 1 minute. Season to taste with salt and pepper. Keep warm. Cook the Scallops Pat the scallops dry and season generously with salt and pepper. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the scallops to the skillet and cook, flipping once, until browned on both sides yet just barely cooked through, about 1½ minutes per side. Transfer to a plate. Stir the shallot and garlic into the butter, add the wine, and bring to a boil, scraping the bottom of the pan with a wooden spoon. Stir in the cream and marjoram and boil until thickened, about 1 minute. Return the scallops and any liquid to the skillet and stir briefly over medium heat. Divide the orzo and scallops among four plates and drizzle with the sauce. Sprinkle with the pepitas and parsley and serve. Serving Suggestions A simple salad or even a bean soup would be a fine start to the meal. nutrition information (per serving): Calories (kcal): 570; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 13; Protein (g): 30; Monounsaturated Fat (g): 6; Carbohydrates (g): 57; Polyunsaturated Fat (g): 2; Sodium (mg): 810; Cholesterol (mg): 95; Fiber (g): 4;