#searedscallops

The scallops in this elegant dish are seared just right and served with orzo pasta that has been tossed with fresh spinach, cherry tomatoes, and a hint of garlic and lemon. It's a quick and easy seafood meal that tastes great and is well-balanced.

Ingredients: 12 large sea scallops. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup orzo pasta. 2 cups baby spinach. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 1/4 cup white wine. 2 tablespoons lemon juice. 2 tablespoons butter. Fresh parsley for garnish.

Instructions: Season scallops with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and set aside. Cook orzo according to package instructions until al dente. Drain and set aside. In the same skillet, add garlic and saut until fragrant. Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Add cherry tomatoes and spinach, cooking until spinach wilts. Stir in cooked orzo, lemon juice, and butter until well combined. Return scallops to the skillet briefly to warm through. Serve the scallops and orzo mixture garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

This dish of seared scallops in a rich lemon butter sauce will take your dining experience to a whole new level. This recipe will definitely impress, and a glass of dry white wine goes great with it.

Ingredients: 8 large sea scallops. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons unsalted butter. 3 cloves garlic, minced. 1/4 cup dry white wine. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 2 tablespoons chopped fresh parsley.

Instructions: Use paper towels to dry the scallops, then season them with salt and pepper. Put olive oil in a big skillet and heat it over medium-high heat. Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through. Take the scallops out of the pan and set them aside. Over medium heat, melt the butter in the same pan. Add the minced garlic and cook for one to two minutes, until the garlic smells good. Use white wine to clean out the pan and scrape up any browned bits on the bottom. Add the lemon juice and zest, and then put the scallops back in the pan. Add one to two more minutes of cooking and keep adding sauce to the scallops as they cook. Put small pieces of chopped parsley on top of the scallops and sauce. Serve hot, and if you want, top with more lemon slices.

Prep Time: 15 minutes

Cook Time: 10 minutes