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Scallops with Ginger Orzo Salad
Recipes
Scallops with Ginger Orzo Salad
4 servings
25 minutes total

Ingredients

  • ½ cup red bell pepper, finely chopped
  • ¼ cup green onions, finely chopped
  • ½ cup sugar snap peas, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 12 oz sea scallops, thawed
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 3 ½ cups water
  • 1 cup orzo pasta
  • ¾ cup Asian ginger vinaigrette
  • 1 tablespoon toasted sesame seeds (optional)

Prep

    • Chop bell pepper, onions, peas, and cilantro. Thaw scallops.

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 bell pepper, onions, peas, cilantro, vinaigrette, and scallops; reduce heat to low and cook 1–2 minutes or just until scallops are opaque, and vegetables are crisp-tender. Remove from heat; top with sesame seeds (if desired) and serve.

Amount per ¼ recipe serving: Calories 440, Total Fat 13g, Sat Fat 1.5g, Trans Fat 0g, Chol 65mg, Sodium 940mg, Total Carb 42g, Fiber 1g, Sugars 2g, Protein 35g, Calc 4%, Vitamin A 15%, Vitamin C 70%, Iron 20%