SCALLOPS ORZO RECIPES

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BACON-WRAPPED SCALLOPS RECIPE - KAY CHUN - FOOD & WINE



Bacon-Wrapped Scallops Recipe - Kay Chun - Food & Wine image

These two-bite quintessential cocktail-party scallops never get old. The bacon adds nice smoky flavor, but you can also prepare this recipe with prosciutto or pancetta. Slideshow: More Scallop Recipes 

Provided by Kay Chun

Categories     Scallop

Total Time 30 minutes

Yield 4

Number Of Ingredients 5

8 large sea scallops (1 pound)
Kosher salt
Pepper
8 thick-cut bacon slices (about 8 ounces)
2 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425°. Set a rack in a rimmed baking sheet.
  • Season the scallops with salt and pepper and wrap each in 1 slice of bacon, securing it with a toothpick. Transfer to the prepared baking sheet and drizzle with the butter. Roast for 18 to 20 minutes, until the bacon and scallops are cooked through. Serve warm.

SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE ...



Seared Scallops With Brown Butter and Lemon Pan Sauce ... image

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

Provided by Carla Lalli Music

Yield 4 servings

Number Of Ingredients 7

3 lemons
Small handful of chives
12 large dry sea scallops
Kosher salt, freshly ground pepper
Extra-virgin olive oil or vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons drained capers

Steps:

  • Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
  • Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate.
  • Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.

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Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
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