Seared scallops with lemon, peas, and mint orzo from The Best Simple Recipes: More Than 200 Flavorful, Foolproof Recipes That Cook in 30 Minutes or Less by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on February 22, 2020

    Tasty. ATK says this is “ a light dish perfect for a summertime meal” but we found it was good on a cold winter night and it didn’t require any produce or other ingredients that are prime only in summer. I altered the instructions a bit: didn’t use a non stick large skillet. Instead, I used a Le Creuset Dutch oven to make the risotto- like pasta. I pan seared the scallops in a nonstick skillet afterwards. With the butter, peas, and garlic, the orzo is indeed risotto-like. I brought the orzo and liquid to boiling, reduced the heat to a gentle boil, and stirred almost constantly. That worked well. This was an interesting alternative for a pan seared scallop entree. Definitely worth a repeat visit. Went well with German Alsace region Riesling wine.

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