Pan Seared Scallops with Mediterranean Orzo

Photography courtesy of Old Yarmouth Inn

1. Vegetable oil
2. 24 day boat scallops, patted dry and seasoned with salt and pepper
3. 3 cups fresh spinach
4. 1 cup San Marzano diced tomatoes
5. 1 cup feta cheese, cubed
6. 2 cups orzo, cooked
7. Chopped oregano and basil to taste
8. Extra virgin olive oil

Heat three tablespoons of vegetable oil in a skillet. Get pan extremely hot and add scallops. Cook for 45 seconds, or until scallops begin to caramelize. Turn each scallop over, cook for 15 seconds and turn off heat. In a separate skillet, add enough vegetable oil to lightly coat the pan. Add the spinach and tomatoes. Allow the spinach to wilt and add the feta cheese and orzo.

Transfer the orzo mixture to four pasta plates. Arrange six scallops on each plate, garnish with the oregano and basil, and drizzle with olive oil.

This recipe is from the Old Yarmouth Inn, 223 Route 6A in Yarmouth Port. oldyarmouthinn.com