Lemon-Basil Scallops with Orzo

Recipe

Main Dish
Lemon-Basil Scallops with Orzo

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User Rating

3.52 out of 5 stars
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65 ratings

Recipe Data

4
Servings
10min
Prep
25min
Total

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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.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    1large 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

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      Directions

      1. 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.

      2. 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.

      3. 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