Pamper yourself with a delicious Mediterranean-style dish, the preparation of which does not take much time and effort. Marine scallops are fried in a pan and served with lemon paste orzo mixed with sweet cherry tomatoes and piquant fresh arugula. When serving, the whole dish is also poured with amazing sauce, prepared on the basis of dry white wine mixed with lemon juice, butter, fried garlic and parsley. Him creamy citrus flavor goes well with seafood, and with pasta. Nutritional value of one serving: (4 total) Calories 492, total fat 22 g., saturated fat 10 g., protein 21 g., carbohydrates 45 g., fiber 3 g., cholesterol 65 mg., sodium 513 mg., sugar 0 g. 
AT ремя: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. orzo pasta
- 5 tbsp. l unsalted butter
- Grated zest and juice of 1 lemon
- 450 gr medium scallops, cut off the legs
- 2 tbsp. l extra virgin olive oil
- 2 cloves, minced garlic
- 0.5 tbsp. dry white wine
- 1-2 tbsp. l capers, drain the liquid
- 2 tbsp. l chopped fresh parsley
- 2 tbsp. arugula
- 1 tbsp. cherry tomatoes, cut in half (or 4 parts, if big)
Recipes with similar ingredients: orzo paste, scallops, white wine, cherry tomatoes, arugula, capers
Recipe preparation:
- In a medium-sized pan, bring salted water to boiling. Add orzo paste and cook according to recommendation on the packaging. Cast separately 1/4 tbsp. water rest drain. Transfer the paste into a large bowl and add 2 tbsp. l butter, lemon zest, half lemon juice and 2 tbsp. l water from pasta. Salt and pepper to taste; mix adding more water if necessary if the sauce is too thick. Cover so that the paste does not cool.
- Blot the scallops dry and sprinkle with salt and black pepper. Вlarge frying pan with non-stick coating on a moderately strong heat olive oil over a fire. Add scallops and fry while they are Do not brown below 3 minutes. Turn over and fry until readiness, 1-2 minutes. Put on a plate; cover so that the scallops do not cool.
- Add garlic to the pan. Stir fry until golden colors, about 10 seconds. Pour in wine, 1/4 tbsp. water and remaining lemon juice. Cook until the liquid is half-evaporated, about 3 minutes. Add capers and the remaining 3 tbsp. l butter; twist the pan to allow the butter to melt. Stir in the parsley.
- Mix orzo pasta with arugula and tomatoes. Serve with scallops and pan sauce.
