I love all of the bright flavors that this recipe has to offer. The fresh flavor of the basil, garlic, and olive oil found in the pesto pairs perfectly with the tangy sun-dried tomatoes, wilted spinach and buttery pine nuts found in the whole wheat orzo salad. I decided to top the seared sea scallops with the pesto sauce and then assemble the cooked scallops on top of the orzo salad. Bright, fresh and full of flavor, this healthy dish is ready in no time at all!
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Seared Scallops with Basil Pesto & Mediterranean Orzo
Ingredients:
- 8 large sea scallops
- Extra virgin olive oil
- Salt and pepper
- Store-bought basil pesto
- 1 cup whole wheat orzo
- Crushed red pepper flakes
- 2 garlic cloves, thinly sliced
- 3 cups baby spinach
- 1/4 cup sun-dried tomatoes, julienne cut
- 2 Tablespoons pine nuts
Directions:
- In a large non-stock skillet, heat ½ teaspoon of olive oil. Season the sea scallops with salt and pepper. Heat the pan over high heat; add in the scallops and cook for 1 minute on each side, flipping once, or until the scallops are cooked to your liking.
- In the meantime, cook the 1 cup of orzo according to the package directions. Drain and set aside.
- In a large straight-sided skillet, add in 1 Tablespoon of olive oil along with the crushed red pepper and the garlic. Cook, stirring often over medium-high heat for 1 minute. Add in the spinach, season with a pinch of salt and pepper, and sauté for 3-5 minutes, or until the spinach is wilted. Add in the sun-dried tomatoes and pine nuts. Toss the mixture with the cooked orzo and drizzle it with olive oil. Season with salt and pepper to taste.
- To serve, stir the pesto and put a dollop on each seared scallop. Serve the scallops over the orzo salad.
Tagged: Mediterranean orzo, orzo, orzo salad, pesto, pine nuts, scallops, scallops with pesto, sea scallops, shellfish, spinach, sun-dried tomaotes
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