Healthy Recipes

Seared Scallops with Lemon Orzo and Swiss Chard

Ingredients:

Lemon Orzo

½ Tablespoon olive oil

½ cup finely-chopped onion

2 garlic cloves, minced

1 cup orzo

1 cup water

½ cup dry white wine

2 Tablespoons fresh thyme

2 chopped scallions or ¼ cup chopped parsley

Juice and zest from 2 Meyer lemons

Salt and pepper to taste

½ Tablespoon olive oil

Scallops

3-4 sea scallops per person

Salt and pepper

Olive oil

Sautéed Swiss Chard

One bunch Swiss chard, leafy part chopped

2 garlic cloves, chopped

½  Tablespoon olive oil

Salt and pepper to taste

Directions:

Heat medium saucepan over medium heat and add olive oil.  Add onion and garlic and cook until onion is translucent, stirring frequently so garlic doesn’t burn, about three minutes.  Stir in pasta, water, wine and thyme; increase heat and bring to a boil.  Stir and reduce heat to low; cover and simmer until pasta is al dente, about 15 minutes.  Liquid should be mostly absorbed.  Stir in scallions (or parsley), lemon and zest, salt and pepper, and olive oil.

While orzo is cooking, make the Swiss chard:  Heat large skillet over medium-high heat and add ½ Tablespoon of olive oil.  Add chopped Swiss chard, chopped garlic and salt and pepper.  Sauté, stirring frequently, until chard is wilted to desired doneness. 

When Orzo is finished, cook scallops.  Heat a large skillet over medium-high heat and add 1 Tablespoon of olive oil.  Sprinkle scallops on both sides with salt and pepper.  When pan is hot, add scallops and cook 3 minutes on each side or until browned.  Serve alongside orzo and Swiss chard.

Posted by admin on February 15th, 2010 | 2 Comments »

2 Responses to “Seared Scallops with Lemon Orzo and Swiss Chard”

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