Lemon Orzo With Scallops

• kosher salt
• 1 cup orzo
• 5 tablespoons unsalted butter
• 1 lemon
• freshly ground pepper
• 1 pound sea scallops medium, "foot" muscles removed
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic minced
• 1/2 cup dry white wine
• 2 tablespoons capers drained
• 2 tablespoons fresh parsley chopped
• 2 cups baby arugula
• 1 cup cherry tomatoes halved or quartered if large

1. Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
2. Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.
3. Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.
4. Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.

kosher salt, orzo, unsalted butter, lemon, freshly ground pepper, muscles, extravirgin olive oil, garlic, white wine, capers, parsley, baby arugula, tomatoes

Taken from www.yummly.com/recipe/Lemon-Orzo-with-Scallops-1175813 (may not work)