Scallops with Orzo, Tomatoes and Ginger

1. 1

   In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes.

2. 2

   Drain.

3. 3

   Meanwhile, in a mini processor, mince the ginger with the lemongrass.

4. 4

   Heat 2 tablespoons of the oil in a medium skillet.

5. 5

   Add the ginger and lemongrass and cook over moderately high until fragrant, about 2 minutes.

6. 6

   Add the tomatoes and cook, stirring, for 1 minute.

7. 7

   Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.

8. 8

   In a large skillet, heat the remaining 2 tablespoons of oil until shimmering.

9. 9

   Add the scallops, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes.

10. 10

    Turn and cook for 1 minute longer.

11. 11

    Mound the orzo in shallow bowls or on plates and top with the tomatoes and scallops.

12. 12

    Sprinkle with the remaining 1 tablespoon of basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.