Truffle Scallops with Grape Tomato Salsa and Creamy Orzo
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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Before You Cook
Prepare The Ingredients
Thoroughly rinse produce and pat dry.
Trim bottom end from broccolini and cut into ¾" length on an angle.
Cook The Orzo and Scallops
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.
Make The Sauce and Cook The Vegetables
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, ¼ 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.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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