Good For You
Seared Scallops with Parmesan Orzo
Italian Roasted Brussels Sprouts
Ingredients
- ½ lb sea scallops
- 1 Tbsp olive oil, divided
- ½ cup orzo
- 1 clove garlic, minced
- 1 cup low-sodium chicken broth
- ¼ cup freshly grated Parmesan cheese
Instructions
- Lightly sprinkle scallops with salt and pepper. Cook scallops in 2 tsp hot oil in a large skillet over medium-high heat 1 to 2 minutes per side or until golden brown and opaque in center.
- Meanwhile, cook orzo and garlic in 1 tsp hot oil in a saucepan, stirring occasionally, 2 to 3 minutes or until orzo is golden brown.
- Add broth, and bring to a boil. Cover, reduce heat, and simmer 13 to 15 minutes or until orzo is tender and liquid is absorbed.
- Remove pot from heat; stir in cheese and salt and pepper to taste. Serve orzo with scallops.
Side Dish Ingredients
- 1 (12-oz) pkg halved Brussels sprouts
- 1 Tbsp olive oil
- ½ Tbsp Italian seasoning
- 1 clove garlic, minced
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients over a large rimmed baking sheet; spread in a single layer.
- Bake 15 to 18 minutes or until browned, stirring once. Season Brussels sprouts with salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
