lemon browned butter scallops with garden herb orzo and asparagus_______________________________Juicy sea scallops in browned butter with orzo tossed in fresh herbs, finished with spears of charred asparagus done up in less than an hour!
Ingredients
- 1 lb sea scallops
- 3 tbsp olive oil
- 2 tbsp butter
- 1 tbsp lemon zest
- 1 lb asparagus, trimmed
- 2 cloves garlic
- 4 tbsp lemon juice
- 1 cup dry orzo
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 2 tbsp fresh dill
- 2 tbsp fresh oregano
- 4 oz feta cheese, cubed
- 1 cup arugula
- fresh herbs and additional lemon juice, to serve
Instructions
- Pat scallops with paper towels until very dry. Season both sides with salt and pepper. The dryness of the scallops is crucial else they will release too much liquid and hence not sear as well.
- Bring a large pot of water to a boil. Cook orzo according to package directions. Drain. Toss with basil, parsley, dill, oregano, 1 tablespoon olive oil, and 3 tablespoons lemon juice. Season with salt and pepper to taste.
- Melt butter with 2 tablespoons olive oil and the lemon zest in a skillet over medium heat until butter begins to brown. Place scallops evenly in the skillet, with no overlap, and cook 2 minutes. Flip and sear 2 minutes on the other side. Toss gently with lemon butter, then remove to a plate.
- To the same skillet, add asparagus spears and garlic. Char 2 minutes per side until juicy and soft. Toss with remaining tablespoon of lemon juice.
- Plate orzo on individual platters or one large one. Arrange arugula, feta cubes, asparagus, and scallops all around.