From Peace Meals, by the Junior League of HoustonServes 4
I've made this recipe twice and it's is so good! Jason loves it too. Very impressive for a dinner party, but ridiculously quick and easy.
Ingredients:
- 1 cup dry orzo pasta
- 2 tablespoons olive oil, divided
- 3/4 teaspoon coarse salt, divided
- 1/4 teaspoon freshly ground pepper, divided (I used way more than that)
- 1 pound sea scallops (about 8 large scallops equals one pound). When I made this for 4 people I bought about 1.5 pounds of scallops, but kept all other ingredients the same.
- 1 cup chopped sweet onion
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 2 cups cherry, grape or cherub tomatoes, halved
- 2/3 cup freshly grated Pecorino Romano cheese
- 1/3 cup fresh basil chiffonade
Directions:
1. Cook the orzo according to package directions.
2. While the pasta cooks, heat 1 tablespoon of the olive oil in a large skillet over medium-high.
3. Sprinkle half of the salt and half of the pepper evenly over the scallops.
4. Add the scallops to the skillet and saute for 3 minutes each side or until done. Remove the scallops from the pan and set aside.
5. Drain excess liquid from the pan and add the remaining 1 tablespoon of olive oil.
6. Add the onions, garlic and red pepper, and cook for 2 minutes, stirring frequently.
7. Stir in the pasta and scallops and continue to cook for 1 minute or until heated through.
8. Remove from heat, season with remaining salt, pepper, and stir in the tomatoes, cheese and basil.
Perfect meal all by itself, in my opinion!
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