One of those unforgettable pasta recipes featuring toasty whole-wheat orzo and seared scallops dazzled with a light, lemony cream sauce and a kiss of garlic.
INGREDIENTS
- 1 (1-pound) package DeLallo Whole-Wheat Orzo
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 8 large scallops
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons butter
- 1/3 cup DeLallo Lemon Juice Slice
- 1 (4-ounce) jar DeLallo Nonpareil Capers in Brine
- 1 lemon, sliced to garnish
- 3 tablespoons fresh chopped Italian parsley
- Salt and pepper
DIRECTIONS
- Bring a large pot of salted water to a boil for pasta. Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water to finish sauce.
- Meanwhile, in a large saucepan, heat oil on a medium setting. Sear scallops until golden brown and opaque, about 3 minutes per side. Salt and pepper to taste. Transfer scallops to a separate dish.
- In the same saucepan, add garlic and sauté until it begins to turn golden and fragrant. Pour in the wine and bring to a boil. Simmer covered on low heat until reduced by half. Remove lid.
- Add the cream, butter, lemon juice and capers. Simmer until sauce begins to thicken, about 5 minutes. Season with salt and pepper.
- Stir in hot pasta. Cook together on a medium setting to marry flavors. Add reserved pasta water if necessary to thin sauce.
- Serve topped with scallops (2 per serving) and fresh parsley. Garnish with lemon slices.
