Seafood With Orzo Recipe

ingredients

1 pound raw scallops
3 cups cooked orzo pasta
1 can (13.75 ounce size) artichoke hearts, drained and quartered
2 cups cherry tomato halves
2 teaspoons minced garlic
1 lemon, juiced
2 tablespoons olive oil
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
3 tablespoons chopped fresh dill
OR
1 tablespoon dried dill weed
1 package (4 ounce size) crumbled feta cheese

directions

Preheat oven to 450 degrees F or grill to medium-high.

Combine scallops, orzo, artichoke hearts, tomatoes, garlic, lemon juice, olive oil, salt, pepper and dill.

Center mixture on one sheet of foil per serving. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make other packets.

Bake 14 to 18 minutes on a cookie sheet in oven OR grill 9 to 11 minutes in covered grill. Sprinkle with feta cheese before serving.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

ChefCathiK REVIEW:
September 28, 2007

Although I am a professional chef, I would not think this recipe would be come in with a level 4 of difficulty. The orzo and scallops are a perfect matching for balance and taste. I recommend basil in place of the dill as the preferred herb of choice. Whatever you prefer, this dish is savory and worth placing in your repatoire of dishes. Enjoy.
- CDKitchen Reply:
  
  I think you misread the difficulty level, it has a difficulty of 3 which means it is at a skill level of the average home cook.

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