Meatless Friday: Bay Scallops with Lemon Orzo

Barb Szyszkiewicz shares a recipe for a quick, full meatless meal that doubles as comfort food. Download our printable recipe card.

Scallops definitely qualify as "treat seafood" in my house; when I found frozen ones on sale for a really good price, I was happy to grab a bag. Flavorful bay scallops take no time at all to cook — and need to be watched so they don't turn as tough as pencil erasers, so I decided to pair them with the Lemon Orzo side dish I introduced earlier this summer. (That side dish goes with just about any meat or fish!) You don't have to do anything with the scallops other than defrost them and get them good and dry until the orzo is almost ready to eat.

Baked Salmon with Lemon Orzo

Makes 4 servings

Ingredients

For the scallops:
1 lb. frozen bay scallops
1 TBSP olive oil
Seasoning: salt, pepper, and lemon zest to taste
Juice of 1/2 fresh lemon
Splash of white wine

For the orzo:
1/2 TBSP olive oil
1 onion, finely diced
1 cup orzo
2 1/2 cups vegetable broth (or chicken broth)
1 oz fresh lemon juice
Seasoning: pepper, thyme, and lemon zest to taste

To finish:
1/4 cup grated Parmesan cheese
4 cups baby spinach

Directions:

Defrost scallops, if frozen, and dry thoroughly. Season with salt and pepper to taste.

Sweat onion in olive oil in a saucepan. Add orzo and stir to coat. Stir in broth, lemon juice, and seasonings. Cover and cook on low until liquid is almost absorbed.

Stir in spinach and Parmesan. Cover and steam until wilted. Stir before serving.

When orzo is almost ready, heat oil in a large skillet. Add scallops and cook a minute or two per side. When done, remove from heat and stir in lemon zest and juice and white wine. Serve over orzo.