Thoroughly rinse produce and pat dry.

Trim bottom end from broccolini and cut into 3/4" length on an angle.

Mince garlic

Halve tomatoes

Once water is boiling, add pasta and cook until al dente, 4-5 minutes. Drain, reserving 1 cup of pasta water.

Pat scallops dry and sprinkle with half the truffle salt and a pinch of pepper.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner. Sprinkle remaining truffle salt on scallops.

Reserve pan; no need to wipe clean.

In the same pan over medium high heat, add 1 tsp olive oil, grape tomatoes, and a pinch of salt and pepper. Cook 2 minutes. Add garlic and cook 1 minute. Deglaze pan with 2 TB lemon juice and bring to a simmer. Remove from pan and set aside.

Meanwhile, place a large nonstick pan over medium high heat. Add 1 tsp olive oil, broccolini, 1/4 tsp salt and a pinch of pepper to hot pan and stir occasionally until tender, 7-9 minutes. Add cooked orzo and cream. bring to a simmer. Remove from heat and stir in butter.

If too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.

Plate dish as pictured on front of card. Bon appétit!