Lemon Caper Scallops
with Chive Orzo
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 snap peas bring a pop of brightness, alongside chive-studded orzo pasta.
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
113 g
Sugar Snap Peas
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
2.5 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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, snap peas.Zest, then juice half the lemon. Cut remaining lemon into wedges. Thinly slice chives. Rinse capers, then pat dry with paper towels. Rinse, then 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 (4 tbsp) pasta water, then drain and return orzo to the same pot, off heat.
Meanwhile, add snap peas, tomatoes, 1 tbsp (2 tbsp) oil 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 (1 tbsp) oil, then scallops. Pan-fry until golden-brown, 2 min per side. Transfer scallops to a plate. (NOTE: Scallops will finish cooking in step 5.)
Reheat the same pan over medium. Add 2 tbsp (4 tbsp) butter, 1 tbsp (2 tbsp) lemon juice, 1 tbsp (2 tbsp) water, 1 tsp (2 tsp) lemon zest, capers and remaining garlic puree. Stir until fragrant, 1 min.Add scallops back into the pan. Using a spoon, baste scallops with lemon-caper butter sauce, flipping scallops occasionally, until cooked through, 2-3 min.**
Add reserved pasta water, broth concentrate, Parmesan, half the chives and 1/2 tbsp (1 tbsp) butter 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.Squeeze a lemon wedge over top, if desired.
