This was delicious and surprisingly filling for something that tasted so light (not too bad on calories either). I thought I had parsley and was planning on adding it to the orzo, but I must have inadvertently thrown in out. So the dish came out very…white. I didn’t bother taking a picture. It would have been beautiful with parsley though.
Dry scallops will sear the best. Look for ones that aren’t in a solution, and pat them with a paper towel to remove excess moisture before cooking.
For the scallops:
2 shallots, minced
juice from 1/2 pink grapefruit
1/5 c. white wine vinegar
4 T. olive oil
1 lb. scallops
salt, pepper, and sugar to taste
Sautee shallots until golden. Add next 3 ingredients and set aside.
Heat a heavy pan until hot. Add scallops and cook about 4 minutes on each side.
Add the reserves sauce and cook until heated through. Serve immediately.
For the Orzo:
1 c. Fat Free Chicken broth
6 oz. orzo
1 T. lemongrass
1 T minced garlic
1 T butter
1 oz. shredded romano
In a small saucepan, bring the broth to a boil and let reduce to about half. After the broth reduces, add lemongrass, garlic, and butter.
Meanwhile, cook the orzo according to package directions.
Add the orzo to the broth mixture, stirring well to combine. Add cheese and stir well.
Serves 4. The orzo has around 210 calories and 6 grams of fat. The scallops have about 240 calories and 14 grams of fat.