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
Jumbo Scallops
(Contains Scallops)
1 unit(s)
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
(May contain Sulphites, Tree nuts, Milk)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
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
- 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.
