Seared Scallops and Spinach-Orzo Salad
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 1 (16-oz) pkg orzo
- 1 Tbsp minced garlic
- ½ tsp salt
- 1 (16-oz) pkg baby spinach
- 8 slices bacon
- 24 sea scallops
- 2 tsp smoked paprika
- 1 cup lemon vinaigrette (or use olive oil vinaigrette)
Instructions
- Cook orzo according to package directions; drain. Toss orzo with garlic and ½ tsp salt in a large bowl. Add spinach; toss.
- Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon, reserving 3 Tbsp drippings in skillet. Crumble bacon.
- Pat scallops dry with paper towels. Sprinkle smoked paprika all over scallops. Season with desired amount of salt and pepper.
- Add scallops, in 2 batches, to hot drippings in skillet; cook 3 to 4 minutes per side or until seared and opaque. Remove scallops from skillet.
- Add vinaigrette to skillet over medium-high heat; bring to a simmer, scraping skillet to loosen browned bits. Pour over spinach and orzo; toss.
- Divide spinach-orzo salad among plates; top with scallops. Sprinkle with bacon.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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