Lemon Orzo With Pan-Seared Scallops - cooking recipe

Ingredients

ORZO
2 quarts white chicken stock, heated to a boil
1 1/2 lbs orzo pasta, dried
2 tablespoons peanut oil
3 ounces fresh chives, washed & snipped
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
salt
white pepper or crushed red pepper flakes
FRESH SCALLOPS
2 teaspoons olive oil
1 1/2 lbs sea scallops
1/8 teaspoon salt (to taste)
1/8 teaspoon white pepper
GARNISH
chopped fresh flat leaf parsley
lemon wedge

Preparation

Place the stock in a saucepan, and heat to a boil.
Add the orzo, reduced to heat & simmer until cooked al dente, approximately 7 to 8 minutes,.
Drain and rinse under cold water.
In a saucepan, heat the oil and add the cooked orzo and the remaining ingredients.
Toss to combine, season to tatse.
Then, heat oil in a another large cast-iron skillet ove 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.
Season again, as needed; serve immediately with some fresh chopped parsely, if you choose.
Enjoy!