Pan Seared Scallops with Warm Mustard Orzo Salad
Yes. Again with the scallops. I was trying to think of something a little different to make with scallops for a salad Tuesday. I liked the idea of the warm salad, but didn’t really want a repeat. Since S has always said he’s not a fan of repeat dishes, I DEFINITELY wanted to make something different. Little did I know…
I had a couple of cups of left over spinach from the previous week’s salad. I wanted to saute it with some tomatoes. Then I thought, “What else? Dressing? Something…”
As I’m making this dish, S says, “I thought you were making the same salad.” “Nope. You don’t like repeat performances.” “Well, I wouldn’t mind a repeat of last weeks. That was really good!” As I said, little did I know. Last week’s salad COULD have been a repeat offender. He would have eaten it just the same.
I don’t mind repeat meals. Really. I mean, I have left over dinner for lunch the next day. Sometimes the day after, too. I could probably eat hot dogs and macaroni and cheese at least once a week and not get tired of it. Probably the same with lasagna, too. Dad DID call me Garfield growing up, ya know. *waves to Dad* I was the same way with peanut butter and banana sammies. Actually, I still am the same way with those.
I honestly don’t think I could get tired of any food. I have cereal every day for breakfast in summer and oatmeal in the winter. I have either oranges, grapes, carrots, or celery for a snack. Dinner is lunch. Sammies on Sunday for lunch. I eat quite a few repetitive meals. How did I wind up blogging about food if I eat so many repetitive meals? Um…because I love food. LOL AND because I rarely have repetitive desserts.
S is loving the scallops. So am I, to be honest. I do LOVE scallops and the packages we get from Costco are delicious. We’re replacing the shrimp and chicken alternates for scallops. This should be interesting to see what else I can come up with.
Ingredients
- 1 pound
sea scallops - 2 cups
orzo pasta, cooked - 2 cups
baby kale - 2 cups
baby spinach - 2 cups
grape tomatoes, halved - 1/4 cup
dijon mustard - 1/8 cup
red wine vinegar - 1/2 teaspoon
garlic salt - 1/4 cup
honey
Cooking Directions
- Heat a large skillet over medium-high heat. Add the tomatoes and saute 3 to 5 minutes or until the tomatoes have released their juices.
- Add the spinach and kale, cover and simmer until the greens have softened; about 5 minutes. Remove from the pan and toss with the orzo.
- Combine the mustard with the vinegar, garlic salt, and honey. Add to the pasta and vegetables; stirring to combine.
- Coat the skillet with cooking spray and heat on high. Add the scallops and saute 3 to 5 minutes on each side or until no longer opaque in the center. Remove from heat.
- Place 1 cup of pasta mixture on each plate and top with 3 to 4 scallops.
