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*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.
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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.
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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.
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Dice celery and pepper and set aside.
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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.
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Gently whisk to incorporate.
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Toss the orzo with the forks to loosen the pasta up and add the dressing. Gently toss and add the celery and pepper.
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With a spatula, fold in the mayonnaise.
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Cover and refrigerate at this point up to an hour.
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On a serving platter arrange lettuce leaves and spoon salad on top.
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Heat the remaining TBSP of oil in a non-stick skillet. Pat the scallops dry and lightly salt and pepper.
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Sauté scallops on each side for 2 minutes until cooked through.
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Place scallops on top of the salad, spritz with half a lemon (remaining TBSP) of lemon juice and scatter zest on top of scallops.
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Serve immediately.