Seared Scallops
with Creamy Orzo
SERVES 4
1 cup orzo • 12 large scallops
- 3∕4 cup mascarpone •
2 cups baby arugula • 2 tbsp.
chopped fresh chives
In a large saucepan of
boiling salted water, cook
orzo until 1 minute shy of
the package directions.
Reserve 3 tbsp. of the
pasta cooking water; drain
the pasta. In a large skillet,
heat 1 tbsp. olive oil over
high. Cook scallops until
browned, 1 to 2 minutes
per side; season with
kosher salt and pepper.
In the saucepan, stir
together the orzo, reserved
cooking water, and
mascarpone; season.
Serve pasta on plates.
Top with the scallops and
garnish with the arugula
and chives.
CHOOSING
SCALLOPS
Sea scallops are
typically the
biggest you’ll find.
Like shrimp,
they’re sized
according to how
many you get per
pound, so the
smaller count size
the bigger the
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