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Photo: Lee Harrelson; Styling: Leigh Ann Ross
Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine. Tip: Sear the scallops while the orzo cooks.
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.
Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1561g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2336 | ||
Calories from Fat: 1127 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 125.2g | 167 % | |
Saturated Fat 59.8g | 299 % | |
Monounsaturated Fat 43g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 620.4mg | 191 % | |
Sodium 1572.6mg | 54 % | |
Potassium 4304.4mg | 113 % | |
Total Carbohydrate 137.9g | 41 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 137.9g | ||
Protein 160.8g | 230 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2336
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