Orzo Salad with Bay Scallops and Lime Dressing (Serves 5)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/4 lb orzo pasta1 Tbls olive oil1 cup fresh corn (or one ear)1 cup frozen peas1/4 cup chopped scallions, white and green part only1/4 cup chopped fresh flat-leaf parsely1 small bunch of chives, cut into 1-inch pieces (1/2 cup)1/2 lb bay scallopssalt and pepper to tasteLime Dressing:1/2 tsp red pepper flakes.167 cups of lime juice1 Tbls white wine vinegar1 Tbls honey1/4 cup olive oil1/8 tsp ground cumin1/4 tsp salt
Bring a large pot of salted water to a boil, add the orzo and cook until al dente, about 5 or 6 minutes. Drain, rinse under cold water and drain again. Place the orzo in a large mixing bowl. Add 1 Tbls of olive oil and toss to coat.
In a medium pot, bring 3 cups of salted water to a boil, add the corn and cook for 3 to 5 minutes or until the kernels are tender. Drain the corn in a strainer, saving 1-1/2 cups of the hot liquid in a medium mixing bowl. Cool the drained corn on a plate. Add the peas to the hot liquid, let them set for 2 or 3 minutes, then drain and plunge into ice water.
Toss all the ingredients together in a large mixing bowl. Season with salt and pepper, to taste.
The salad may be prepared 1 day in advance but do not toss with the Lime Dressing more than 2 hours before serving.
Lime Dressing:
Place all the ingredients in a jar with a tight-fitting lid and shake well to combine. Store the jar in the refrigerator for up to 2 days.
Serving Size: Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user DLR4499.
In a medium pot, bring 3 cups of salted water to a boil, add the corn and cook for 3 to 5 minutes or until the kernels are tender. Drain the corn in a strainer, saving 1-1/2 cups of the hot liquid in a medium mixing bowl. Cool the drained corn on a plate. Add the peas to the hot liquid, let them set for 2 or 3 minutes, then drain and plunge into ice water.
Toss all the ingredients together in a large mixing bowl. Season with salt and pepper, to taste.
The salad may be prepared 1 day in advance but do not toss with the Lime Dressing more than 2 hours before serving.
Lime Dressing:
Place all the ingredients in a jar with a tight-fitting lid and shake well to combine. Store the jar in the refrigerator for up to 2 days.
Serving Size: Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user DLR4499.
Nutritional Info Amount Per Serving
- Calories: 308.9
- Total Fat: 14.6 g
- Cholesterol: 15.0 mg
- Sodium: 576.9 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 2.9 g
- Protein: 12.8 g
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