Photo: K8
Seared Scallops with Greens and Orzo
12 ingredients
openrecipes
Chard stirred into the rice-shaped pasta provides a vegetable component to this risotto-like dish, transforming it into the perfect base for quickly browned sea scallops. The quick pan sauce gains bright flavors from sherry vinegar.
Estimated Nutrition (whole recipe, rough)
587
Calories
58g
Protein
29g
Fat
19g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. olive oil
- 1/2 yellow onion, finely chopped
- 1 cup orzo
- 3 cups plus 3 Tbs. low-sodium chicken broth
- 1 cup chopped greens, such as red chard, Tuscan kale or escarole
- 3 Tbs. minced fresh flat-leaf parsley
- 3 1/2 tsp. minced fresh thyme
- 1 tsp. grated lemon zest
- Coarse kosher salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 3/4 lb. large sea scallops
- 3 Tbs. sherry vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes