Poached Scallops With Dried-Tomato Orzo

1. 1

   In a 10- to 12-inch nonstick frying pan over high heat, bring broth and 2 cups water to a boil. Add scallops and simmer just until opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes. With a slotted spoon, transfer scallops to a bowl; keep warm.

2. 2

   Add tomatoes and orzo to pan. Stir often over high heat until most of the liquid is absorbed and orzo is tender to bite, 10 to 12 minutes.

3. 3

   Meanwhile, mix oil, honey, vinegar, and thyme.

4. 4

   Return scallops (and any juice) to pan and stir gently just until hot, 1 to 2 minutes.

5. 5

   Spoon orzo and scallops onto plates. Drizzle scallops equally with honey mixture. Season with pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.