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Publix Aprons Recipes

Scallops With Ginger Orzo Salad and Cherry Pocket Pies

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare cherry pie filling; prepare salad recipe through step 2 - 20 minutes
  • While orzo cooks, complete cherry pies - 10 minutes
  • Complete salad recipe; serve - 5 minutes

Scallops With Ginger Orzo Salad

1/2 cup red bell pepper, finely chopped
1/4 cup green onions, finely chopped
1/2 cup sugar snap peas, finely chopped
2 tablespoons fresh cilantro, finely chopped
12 oz sea scallops
1/4 teaspoon kosher salt
1/8 teaspoon pepper
3 1/2 cups water
1 cup orzo pasta
3/4 cup Asian ginger vinaigrette
1 tablespoon toasted sesame seeds (optional)

  • Chop pepper, onions, peas, and cilantro.
  1. Preheat large nonstick sauté pan on medium-high 2–3 minutes. Season scallops with salt and pepper. Place scallops in pan; cook (or sear) 1–2 minutes on each side. Remove from pan; cover to keep warm. Place water in same pan; bring to a boil.
  2. Stir in pasta and reduce heat to medium; cook and stir 8–10 minutes or until tender and water has been absorbed.
  3. Stir in peppers, onions, peas, cilantro, vinaigrette, and scallops; reduce heat to low and cook 1–2 minutes or just until scallops are opaque (veggies will be crisp-tender). Remove from heat; top with sesame seeds and serve.

CALORIES (per 1/4 recipe) 380kcal; FAT 8g; CHOL 65mg; SODIUM 870mg; CARB 44g; FIBER 3g; PROTEIN 34g; VIT A 20%; VIT C 70%; CALC 6%; IRON 25%

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Cherry Pocket Pies

12 slices Bakery thin white sandwich bread
1 cup fresh cherries
2 tablespoons cherry jam
1/4 cup whole milk ricotta cheese
2 eggs (or 1/2 cup egg substitute)
4 tablespoons unsalted butter

  • Remove crusts from bread.
  • Remove cherry stems and pits; chop coarsely.
  1. Combine cherries, jam, and cheese for filling.
  2. Brush six bread slices with egg, then top each bread slice with 2 tablespoons of the cherry mixture. Add second bread slice; crimp edges using a fork.
  3. Preheat large nonstick sauté pan on medium 2–3 minutes. Brush pies with egg. Place butter in pan, then add pies; cook 1–2 minutes on each side or until golden. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 180kcal; FAT 10g; CHOL 25mg; SODIUM 170mg; CARB 18g; FIBER 1g; PROTEIN 5g; VIT A 8%; VIT C 2%; CALC 6%; IRON 6%

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Shopping List

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Add to your grocery list 12 slices thin white sandwich bread

Add to your grocery list 1/4 cup whole milk ricotta cheese

Dry Grocery
Add to your grocery list 2 tbsp cherry jam
Add to your grocery list 1 cup orzo pasta
Add to your grocery list 1 tbsp toasted sesame seeds (optional)

Add to your grocery list 3/4 cup Asian ginger vinaigrette
Add to your grocery list 1 cup fresh cherries
Add to your grocery list 1/2 bunch fresh cilantro
Add to your grocery list 1/2 cup fresh sugar snap peas
Add to your grocery list 2-3  green onions
Add to your grocery list 1 red bell pepper

Add to your grocery list 12 oz sea scallops

From Your Pantry
Add to your grocery list 2 eggs (or 1/2 cup egg substitute)
Add to your grocery list 1/4 tsp kosher salt
Add to your grocery list 4 tbsp unsalted butter

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Aprons Advice

  • Complete your meal with a fresh baguette.
  • You can garnish the pocket pies with powdered sugar and whipped cream.
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Recipe Version seaf0129