Lemon Orzo With Pan-Seared Scallops

• ORZO
• 2 quarts white chicken stock, heated to a boil
• 1 1/2 lbs orzo pasta, dried
• 2 tablespoons peanut oil
• 3 ounces fresh chives, washed & snipped
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• salt
• white pepper or crushed red pepper flakes
• FRESH SCALLOPS
• 2 teaspoons olive oil
• 1 1/2 lbs sea scallops
• 1/8 teaspoon salt (to taste)
• 1/8 teaspoon white pepper
• GARNISH
• chopped fresh flat leaf parsley
• lemon wedge

1. Place the stock in a saucepan, and heat to a boil.
2. Add the orzo, reduced to heat & simmer until cooked al dente, approximately 7 to 8 minutes,.
3. Drain and rinse under cold water.
4. In a saucepan, heat the oil and add the cooked orzo and the remaining ingredients.
5. Toss to combine, season to tatse.
6. Then, heat oil in a another large cast-iron skillet ove medium-high heat.
7. Sprinkle scallops evenly with salt and pepper.
8. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.
9. Season again, as needed; serve immediately with some fresh chopped parsely, if you choose.
10. Enjoy!

orzo, white chicken, orzo pasta, peanut oil, fresh chives, lemon zest, lemon juice, salt, white pepper, olive oil, scallops, salt, white pepper, flat leaf parsley, lemon wedge

Taken from www.food.com/recipe/lemon-orzo-with-pan-seared-scallops-242381 (may not work)