We were thrilled to find Gluten Free Orzo online. Not the cheapest pasta by any means but a lovely treat and perfect with Sea Scallops.
Gluten Free Delallo Orzo is well worth it. Make this company worthy dish an hour before serving to let the flavours blend and then sauté the scallops just before serving.
Scallops and Orzo Salad
The scallops are served hot on top of the salad. This recipe was the right amount for two of us.
Ingredients
- ½ cup (100 gr) GF Delallo Orzo (43 CHO/2 oz/56 gr) 76.7 CHO
- 4 TBSP olive oil, divided 0 CHO
- 2 TBSP fresh lemon juice, divided 0 CHO
- ¾ tsp salt, divided 0 CHO
- ½ tsp pepper, divided 0 CHO
- ½ TBSP Dijon Mustard 0 CHO
- ¼ cup (6 gr) fresh parsley, divided 0 CHO
- 1 TBSP fresh or dried chives 0 CHO
- 1 TBSP (6 gr) capers, rinsed 0 CHO
- ½ cup (60 gr) red/orange pepper diced 3 CHO
- ½ cup (55 gr) celery, diced 1 CHO
- ¼ cup (51 gr) Hellman’s Real Mayonnaise 0 CHO
- 1 small head leafy green lettuce rinsed and dried 0 CHO
- 6 – 8 sea scallops 0 CHO
- Zest of half a lemon 0 CHO
ORZO SALAD TOTAL CHO 80.7 CHO
- TOTAL WEIGHT 425 GRAMS
- 80.7 CHO DIVIDED BY 425 GRAMS = .189 CHO/GRAM
- ¼ CUP = 45 GRAMS (.189 CHO x 45 GRAMS) 8.5 CHO/1/4 CUP
Instructions
- *The instructions for cooking GF Orzo are very clear, not to add oil to the water and do not rinse the pasta after it has been drained.
- Heat water with ½ tsp. salt until it comes to rolling boil. Add orzo, stir to make sure it is not sticking to the bottom. Bring to a boil again and reduce heat to simmer uncovered for 11 – 12 minutes.
- Drain orzo when just cooked (don’t overcook) and drizzle with 1 TBSP olive oil and ¼ tsp pepper. Gently toss with 2 forks and let cool on the counter while the dressing and salad is prepared. Place in a medium sized bowl.
- Dice celery and pepper and set aside.
- In a small dish add 2 TBSP olive oil, 1 TBSP fresh lemon juice, ¼ tsp. salt, ¼ tsp. pepper, Dijon Mustard, 2 TBSP (3 gr) chopped fresh parsley, chives and capers.
- Gently whisk to incorporate.
- Toss the orzo with the forks to loosen the pasta up and add the dressing. Gently toss and add the celery and pepper.
- With a spatula, fold in the mayonnaise.
- Cover and refrigerate at this point up to an hour.
- On a serving platter arrange lettuce leaves and spoon salad on top.
- Heat the remaining TBSP of oil in a non-stick skillet. Pat the scallops dry and lightly salt and pepper.
- Sauté scallops on each side for 2 minutes until cooked through.
- Place scallops on top of the salad, spritz with half a lemon (remaining TBSP) of lemon juice and scatter zest on top of scallops.
- Serve immediately.
