The first time I had scallops was I went with some buddies to Ft. Lauderdale for March Break back in 1986. We ate mostly fast food but I knew enough about food that if you’re in Florida, once should eat some seafood.
I recall eating big scallops, skewered and grilled…I think with some pineapple. I loved them! It was a nice change from a burger combo.
Here I am now, mid-50’s and still loving my scallops. Thank goodness I can afford to splurge on them as they are pricey but, not out of range.
I made this simple pan-seared scallops dish served on a bed of kritharaki aka Greek orzo. Sweet and briny scallops on a bed of lemony orzo with with a bit of Manouri cheese.
Seared Scallops & Lemon Kritharaki
Course: Main, Seafood2
servings30
minutes40
minutesIngredients
6-8 sea scallops, room temp.
2 Tbsp. olive oil
- For the Kriharaki (orzo)
2 Tbsp. extra-virgin olive oil
1/4 cup finely diced onions
2 Tbsp. finely diced red pepper
1/2 cup Kritharaki (Greek orzo)
2 Tbsp. dry white wine
1/4 cup lemon juice
1/2 to 2 cups hot chicken stock
1 Tbsp. unsalted butter
1 tsp. lemon zest
salt and pepper to taste
2-3 Tbsp. grated Manouri cheese
2 Tbsp. chopped fresh chives
Directions
- Bring scallops to room temperature and pat-dry. Drizzle the scallops with olive oil and season with salt and pepper. Set aside.
- For the orzo, add the olive oil, onions and red pepepr into a medium pot over medium-low heat, add a pinch of salt and cook for about 5 minutes or until translucent.
- Add orzo stir for 2 minutes to toast. Add the wine, half the lemon juice, 1 1/2 cups stock and bring up to a boil. Lower to a simmer, cook 8 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. Add more stock if more cooking time needed and simmer another 2-minutes. Add butter, remaining lemon juice, stir in and reserve covered.
- Place a large non-stick skillet on your stove top set to high heat.
- Drizzle a bit of oil in your pan and sear the scallops for about 2 minutes or until golden-brown. Take the pan off the heat.
- Divide and plate orzo, top with scallops and drizzle with pan juices. Top with Feta and chives and serve.
