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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

Ingredients
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)

Prep
  • Chop pepper, onions, peas, and cilantro.
Steps
  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

Ingredients
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

Prep
  • Remove crusts from bread.
  • Remove cherry stems and pits; chop coarsely.
Steps
  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

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 15 ITEMS TO LIST

Bakery
Add to your grocery list 12 slices thin white sandwich bread

Dairy
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)

Produce
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

Seafood
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