Naked Scallops in Butter Sauce, with Toasted Garlic Orzo & Steamed Asparagus
INGREDIENTS
- 1 bag naked scallops
- 1 tsp salt
- 3 tbsp butter
- 2 tbsp dry white wine
- 1 shallot finely chopped
- 3 garlic cloves minced
- 1 cup orzo
- 1 tsp Italian seasoning
- 2 1/2 cup chicken broth
- 1/4 pound asparagus trimmed
- 2 tsp lemon juice
Naked Scallops in Butter Sauce, with Toasted Garlic Orzo & Steamed Asparagus
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
INSTRUCTIONS
- In a medium saute pan, heat 1 tbsp butter over medium heat.
- Add shallots and cook until tender, about 4 minutes, add 1 minced garlic clove, cook for another minute or two.
- Add orzo, and toast to golden brown, stirring frequently.
- Heat chicken broth in a saucepan.
- Add warm broth to golden orzo.
- Add Italian seasoning.
- Bring to a boil and allow to simmer for 18-20 minutes, stirring occasionally. Cover and set aside orzo when cooked to al-dente or desired tenderness.
- Steam asparagus for about 7-10 minutes, or until cooked to desired tenderness. Salt to taste.
- Remove naked scallops from the packaging and pat dry with paper towels.
- In a medium saute pan, heat 2 tbsp butter, add 2 minced garlic cloves and heat for 1 - 2 minutes.
- Add dry white wine, lemon juice and stir until the sauce comes together Add scallops, flipping once while cooking, should take 6-8 minutes to sear and cook through.
- Remove from heat and serve with lemon wedges.
RECIPE AND PHOTO COURTESY OF ALASKA SEAFOOD
In this recipe: Wild Alaska Scallops