Lemon-Butter Scallops over Bacon and Leek Orzo
with Garlic-Walnut Crumble
These buttery scallops are a mouth-watering combination with juicy baby tomatoes and bacon-studded orzo. A fresh squeeze of bright lemon juice perfectly compliments this flavour-rich recipe!
Ingredients: Sea scallops • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Baby heirloom tomatoes • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Lemon • Snow peas • Leek • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Walnuts • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Parsley • Garlic.
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
Jumbo Scallops
(Contains Scallops)
100 g
Bacon Strips
170 g
Orzo
(Contains Wheat)
113 g
Baby Heirloom Tomatoes
56 g
Snow Peas
56 g
Leek, sliced
1 unit(s)
Lemon
7 g
Parsley
2 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
28 g
Walnuts, chopped
(Contains Walnuts May contain Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
2 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ g
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Halve tomatoes.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Trim snow peas, if you like.
- On a clean cutting board, cut bacon crosswise into 1/2-inch pieces.
- Heat a large pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then orzo and leeks. Season with salt and pepper. Cook, stirring often, until orzo is toasted, 1-2 min.
- Add broth concentrate and 2 1/2 cups (4 1/2 cups) water. Bring to a boil over high. Reduce heat to medium-low.
- Cover and cook, stirring occasionally, until orzo is tender and liquid has absorbed, 14-18 min. (TIP: if liquid reduces before orzo is done, add more water, 1/4 cup at a time as needed.)
- Heat a large non-stick pan over medium. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Discard all but 1/2 tbsp (1 tbsp) fat from the pan.
- Reheat the same pan over medium. Add walnuts and garlic. Cook, stirring often, until mixture is toasted and fragrant, 1-2 min.
- Transfer mixture to a small bowl. Stir in lemon zest. Wipe out the pan.
- Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, tomatoes and snow peas. Season with salt and pepper. Cook, stirring often, until snow peas and tomatoes are tender, 3-4 min.
- Transfer veggies to a plate. Cover to keep warm. Carefully wipe out pan.
- Using a strainer, drain and rinse scallops. Pat very dry with paper towels. Season with salt and pepper.
- Heat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add scallops. Sear, flipping halfway through, until golden, 1-2 min per side.**
- Meanwhile, add Parmesan, bacon, half the parsley, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) butter to orzo. Season with salt and pepper. Stir to mix.
- Divide orzo between plates.
- Top with veggies and scallops. Spoon any remaining butter sauce from the pan over scallops.
- Top with garlic-walnut crumble.
- Sprinkle remaining parsley over top.
- Squeeze a lemon wedge over top, if desired.
