Orzo Salad with Bay Scallops and Lime Dressing (Serves 5)

1/4 lb orzo pasta
1 Tbls olive oil
1 cup fresh corn (or one ear)
1 cup frozen peas
1/4 cup chopped scallions, white and green part only
1/4 cup chopped fresh flat-leaf parsely
1 small bunch of chives, cut into 1-inch pieces (1/2 cup)
1/2 lb bay scallops
salt and pepper to taste

Lime Dressing:
1/2 tsp red pepper flakes
.167 cups of lime juice
1 Tbls white wine vinegar
1 Tbls honey
1/4 cup olive oil
1/8 tsp ground cumin
1/4 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.