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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 salt | ||
| Hy-Vee ground black pepper | ||
| Lemon wedges, for serving |
Things To Grab
Directions
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.
Nutrition facts
Servings
670 Calories per serving
Amounts Per Serving
- Total Fat: 43g
- Cholesterol: 130mg
- Sodium: 340mg
- Total Carbohydrates: 47g
- Protein: 18g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Hy-Vee Monthly Ad January 2019