Scallops with Lemon Caper Orzo

Ingredients
FOR THE SCALLOPS
  • 1 lb fresh scallops
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Salt and Pepper
FOR THE SAUCE
  • 16 oz orzo
  • 5 cloves garlic
  • 1/4 cup capers
  • 1/2 cup parsley
  • 1/2 cup chicken broth
  • 1 tsp olive oil
  • 5 anchovy fillets
  • 1 cup heavy cream
  • 1 lemon
  • 1 tsp red peppers
  • Salt and Pepper
FOR THE SCALLOPS
  1. Heat olive oil and butter in a large pan.
  2. Dry the scallops with a paper towel and lightly season with salt and pepper.
  3. Sear for 2-3 minutes on each side until lightly browned being careful while flipping and to not overcook.
  4. Set cooked scallops in foil and seal until after sauce is prepared.
FOR THE SAUCE
  1. Boil a pot of water then cook and strain orzo.
  2. Sauté garlic, capers, lemon zest, and red peppers for a few minutes.
  3. After anchovies have dissolved, add parsley and cook another 2 minutes.
  4. Add lemon juice and chicken broth then allow to simmer for 5 minutes.
  5. Add heavy cream and 1/4 cup water
  6. Allow to simmer for a few minutes as sauce thickens, stirring regularly to prevent sticking to pan.

Combine orzo and sauce in a large bowl.
Top each plate of orzo with a few scallops and serve warm