Cook orzo according to package directions. Drain. Return orzo to saucepan. Stir in lemon zest and juice, 2 tablespoons basil, and and 1 tablespoon butter. Cover and keep warm.
You won't be able to get enough of this creamy lemon-basil-wine sauce. Especially when it's paired with sea scallops.
Servings and Ingredients
|1 c. Gustare Vita orzo, dry|
|½ tsp. lemon zest|
|2 tbsp. fresh lemon juice|
|2 tbsp. fresh basil, chopped, plus additional for garnish|
|2 tbsp. plus 3/4 c. Finlandia butter, divided|
|¾ c. dry white wine, such as Chardonnay|
|1 large shallot, finely chopped|
|1 tbsp. Hy-Vee heavy whipping cream|
|1 (12-oz.) pkg. frozen Fair Trade scallops, thawed|
|Hy-Vee ground black pepper|
|Lemon wedges, for serving|
Things To Grab
For Butter-Wine Sauce, place wine and shallot in a large skillet. Cook over medium heat for 4 to 6 minutes or until reduced in half. Strain mixture; discard shallot. Return liquid to skillet. Whisk in 3/4 cup butter, 1 tablespoon at a time, and whipping cream. Transfer mixture to a glass measuring cup; keep warm.
Wipe skillet clean. Heat remaining 1 tablespoon butter in skillet over medium-high heat. Pat scallops dry with paper towels. Cook in butter for 3 minutes or until opaque (145 degrees), turning halfway. Serve scallops over lemon orzo. Pour butter-wine sauce over top. Season to taste with salt and pepper. Garnish with additional basil, if desired. Serve with lemon wedges.
Amounts Per Serving
- Total Fat: 43g
- Cholesterol: 130mg
- Sodium: 340mg
- Total Carbohydrates: 47g
- Protein: 18g
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