Scallops with Orzo, Tomatoes and Ginger

• 1 cup orzo or other tiny pasta
• One 1-inch piece of fresh ginger, peeled and coarsely chopped
• 1 large stalk of fresh lemongrass, tender inner core of bottom third only, coarsely chopped
• 1/4 cup vegetable oil
• 1 1/4 pounds tomatoes, chopped
• 3 tablespoons chopped basil
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• 1 1/2 pounds large sea scallops

1. In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes.
2. Drain.
3. Meanwhile, in a mini processor, mince the ginger with the lemongrass.
4. Heat 2 tablespoons of the oil in a medium skillet.
5. Add the ginger and lemongrass and cook over moderately high until fragrant, about 2 minutes.
6. Add the tomatoes and cook, stirring, for 1 minute.
7. Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.
8. In a large skillet, heat the remaining 2 tablespoons of oil until shimmering.
9. Add the scallops, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes.
10. Turn and cook for 1 minute longer.
11. Mound the orzo in shallow bowls or on plates and top with the tomatoes and scallops.
12. Sprinkle with the remaining 1 tablespoon of basil and serve.

orzo, ginger, stalk of fresh lemongrass, vegetable oil, tomatoes, basil, lemon juice, salt, scallops

Taken from www.foodandwine.com/recipes/scallops-orzo-tomatoes-and-ginger (may not work)