It’s was Friday night and I was looking something to do with the Scallops we had in the freezer. I started to look in my old binder of recipes from years ago and found a recipe from a Working Mother magazine dated July 1999. The note posted below it said good, so that was enough for me.
About a half hour before dinner time, I started to defrost the Scallops under running cold water. Then I started the prep. I have learned to get everything ready and within arms reach when cooking. Nothing is more frustrating than trying to find an ingredient while your cooking.
This recipes come together pretty quickly. Served with a vegetable of your choice and a great glass of wine.
- 1 cup orzo pasta
- 1 lb large sea scallops
- 1/2 cup refrigerated prepared pesto, divided
- 2 Tblsp olive oil
- 1/4 cup fresh lemon juice
- In a small saucepan, cook orzo according to package directions; drain
- For Scallops: Using a sharp knife, cut a horizontal slit nearly through each scallop, then spread about a 1/4 tsp of pesto in center; close scallop
- Warm olive oil in large nonstick skillet over high heat. Add scallops; brown 2 minutes on each side, until cooked through, remove to plate.
- Turn off heat under skillet, add lemon juice and cook about 10 seconds, stirring to incorporate brown bits. Pour juices over scallops.
- In medium serving bowl, toss drained orzo with remaining 1/3 cup pesto. Serve Scallops over orzo. Serves 4.