If you're like me, the last thing you want to do when it's 85 degrees outside is turn on your oven. In fact, I'd rather give myself a partial lobotomy than cook when I'm sweating. That's why this easy one-pot bay scallop pasta is a winner in my book. No oven required, and it pairs well with a crisp white wine.
Forget heavy cream sauces and meat marinara. Enjoy this easy and light one-pot scallop pasta when your craving for spaghetti comes along. Not only is this dish entirely gluten-free, but it's low in fat and calories too. Your bikini will thank you.
One-dish lemon basil scallops over gluten-free orzo recipe
1 tablespoon chopped fresh basil plus more for garnish
4 cups cooked gluten-free orzo
Fresh Parmesan for garnish
Finely grate the lemon (saving about a 1/2 teaspoon of lemon zest), and squeeze the lemon to get about 2 tablespoons of juice.
Sprinkle the scallops with salt and pepper. In a large stainless steel saucepan on high heat, add a 1/2 tablespoon of oil. Once the oil is heated, add the scallops, and reduce heat to medium-high. Cook until golden brown on each side, about 2-3 minutes. Note: Bay scallops cook quickly since they are small, so be sure to cook them only until browned on each side. Remove from heat.
In the same saucepan, heat the remaining 1/2 tablespoon of oil, the wine, lemon zest and lemon juice, and bring to a boil. Reduce heat to medium, and stir in the water and cornstarch. Whisk together, and heat until the mixture begins to thicken. Stir in the salt and pepper. Heat for another minute or so, and then remove from heat.
Pour 1/2 the sauce into the made gluten-free orzo, and stir in the chopped basil. Separate evenly into 4 bowls. Top the pasta with the scallops, and pour the remaining sauce over each bowl. Garnish with more basil.