Lemon Caper Scallops
with Chive Orzo
It's date night and we're bringing our best flavours! A burst of briny capers pairs perfectly with butter-braised scallops for a true special occasion meal. Even the sides tonight are drool-worthy: Roasted cherry tomatoes and green beans bring a pop of brightness, alongside perfectly al dente, chive-studded orzo pasta.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Sea Scallops
(Contains Scallops)
1 unit
Lemon
170 g
Orzo
(Contains Wheat)
113 g
Baby Tomatoes
170 g
Green Beans
7 g
Chives
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
30 g
Capers
1 tbsp
Vegetable Broth Concentrate
1 tbsp
Garlic Puree
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, trim, green beans. Zest, then juice half the lemon. Cut remaining lemon into wedges. Thinly slice chives. Rinse capers, then pat dry with paper towels. Pat scallops dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.
Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 2 tbsp pasta water (dbl for 4 ppl), then drain and return orzo to the same pot, off heat.
Meanwhile, add green beans, tomatoes, 1 tbsp oil (dbl for 4 ppl) and half the garlic puree to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until veggies are tender-crisp, 10-12 min.
When orzo is almost done, heat a large non-stick pan over high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then scallops. Pan-fry until golden-brown, 2 min per side. Transfer scallops to a plate. (NOTE: Scallops will finish cooking in step 5.)
Reduce heat of the same pan to medium. Add 3 tbsp butter, 1 tbsp lemon juice, 1 tbsp water, 1 tsp lemon zest (dbl all for 4ppl), capers and remaining garlic puree. Stir until fragrant, 1 min. Add scallops back into the pan. Using a spoon, baste scallops with lemon butter, flipping scallops occasionally, until cooked through, 2-3 min.**
Add reserved pasta water, broth concentrate, Parmesan, half the chives and 1 tbsp butter (dbl for 4 ppl) to orzo. Season with pepper, then stir to combine. Divide orzo, roasted veggies and scallops between plates. Spoon lemon-caper butter sauce from the pan over scallops, then sprinkle with remaining chives.
