Lemony Scallops Picatta
1 C. dry orzo pasta, cooked according to package directions
2 T. olive oil, divided
Salt and pepper
3 cloves garlic, minced
1 1/2 lbs. peeled and deveined scallops
1/2 red bell pepper, diced
1/4 C. chopped fresh parsley
2 lemons, zested and juiced
1 C. white wine or chicken broth
4 T. butter, cut into 4 pieces
1/3 C. capers, drained
Drizzle 1 tablespoon of the olive oil over the orzo and season to taste with salt and pepper. Place on a serving platter and set aside.
Heat the remaining tablespoon of olive oil in a large skillet over medium- high heat. Add the scallops and saute 1 minute, until slightly caramelized on one side. Turn the scallops over and add the diced bell pepper and chopped parsley. Season to taste with salt and pepper and saute until scallops are done, about 3 minutes. Spoon scallops mixture over the orzo and set aside.
Return the skillet to the heat and add the lemon juice and white wine. Bring to a boil and reduce by 1/3. Turn off heat and whisk in the butter, one tablespoon at a time. When all butter is incorporated, add the lemon rind and capers and pour over the shrimp.
Makes 6 servings.