Poached Scallops with Dried-Tomato Orzo
How to Make It
Step 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.
Step 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.
Step 3
3
Meanwhile, mix oil, honey, vinegar, and thyme.
Step 4
4
Return scallops (and any juice) to pan and stir gently just until hot, 1 to 2 minutes.
Step 5
5
Spoon orzo and scallops onto plates. Drizzle scallops equally with honey mixture. Season with pepper to taste.
Ingredients
2 cups fat-skimmed chicken broth
1 pound scallops (1 1/2 to 2 in. wide), rinsed and drained
1/4 cup (1/3 to 1/2 oz.) finely chopped dried tomatoes
1/2 pound dried orzo pasta
1 tablespoon olive oil
1 1/2 teaspoons honey
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons fresh thyme leaves or dried thyme
Fresh-ground pepper
Directions
Step 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.
Step 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.
Step 3
3
Meanwhile, mix oil, honey, vinegar, and thyme.
Step 4
4
Return scallops (and any juice) to pan and stir gently just until hot, 1 to 2 minutes.
Step 5
5
Spoon orzo and scallops onto plates. Drizzle scallops equally with honey mixture. Season with pepper to taste.
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