Click here for recipeCooking Light, July 2007
This was pretty simple and good. I splurged this week and bought some frozen sea scallops from BJs weekend before last. YUM!
The lemon orzo was interesting. It was definitely lemon-y! It was simple and I’m not quite sure what the chives add to the dish. I would have thought oregano or something like that. Maybe sage? Chives? I didn’t get the chives.
The scallops are good enough on their own and this orzo is just a nice accompaniment to the scallops. Be careful when cooking the scallops. To get a nice sear you really need to heat the pan up before putting them in the pan. Make sure they’re not watery when they thaw. I put some paper towlels in the container when I thawed them in the fridge. It seemed to help. I don’t know if I’ll make this again or not. It was good, but not really note worthy. I don’t know.
Measuring cups and spoons
Knife
Cutting board
Saucepan
Strainer
Nonstick skillet
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