Sprinkle scallops with ⅛ tsp each salt and pepper. Cook scallops in 2 tsp hot oil in a skillet over medium-high heat 1 to 2 minutes per side or until golden and opaque.
Meanwhile, cook orzo and garlic in 1 tsp hot oil in a saucepan, stirring occasionally, 2 to 3 minutes or until orzo is toasted.
Stir in broth. Bring to a boil; cover, reduce heat, and simmer 13 to 15 minutes or until orzo is done. Stir in cheese and ⅛ tsp pepper. Serve scallops over orzo.
Side Dish Ingredients
½ lb Brussels sprouts, trimmed and halved
1 Tbsp olive oil
¾ tsp Italian seasoning
½ tsp garlic powder
⅛ tsp kosher salt
⅛ tsp pepper
Side Dish Instructions
Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer. Bake 25 minutes or until browned and tender, stirring after 10 minutes.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
11
7
18
Sat. Fat (g)
2
1
3
Protein (g)
29
4
33
Carb (g)
39
10
49
Fiber (g)
6
4
10
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