Sunday Supper {Scallops Provencal & Lemon Orzo}

I’ve mentioned that some of our friends that own a meat business that sells to high end restaurants around Atlanta have included friends and neighbors in a bi-weekly sale since mid-March. It has helped keep them in business, while helping us find meats that we couldn’t get at the grocery store and for a fraction of the cost!

Honey has been REALLY into these meat sales and chooses one “special” item to cook himself each week (in addition to our standard chicken breasts, etc.). This week he made Scallops Provencal and Lemon Orzo! It was such a treat and they were delicious. I can assure you I never would have bought scallops at the grocery store – I don’t have that level of confidence in myself. For “our” first time making them at home, he hit a home run!

Scallops Provencal

Ina Garten, Barefoot in Paris

• 1 pound fresh bay or sea scallops
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1/2 cup chopped shallots (2 large)
• 1 garlic clove, minced
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/3 cup dry white wine
• 1 lemon, cut in 1/2

1. If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. (Ours were large and we wanted to stretch them to feed 4 so he cut in half, all aesthetics aside.) Sprinkle with salt and pepper, toss with flour, and shake off the excess.
2. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Lemon Orzo

Dressing

• Zest of 1 lemon
• 2 T. lemon juice
• 3 cloves garlic, minced
• salt and pepper to taste
• 1/4 c. olive oil

Orzo

• 2 cups chicken broth
• 2 cups water
• 1 t. salt
• 1/4 t. turmeric
• 1.5 c dry orzo
• 1/4 c fresh parsley, chopped

1. Place chicken broth and water in a large pot and bring to a boil. Add salt and turmeric and bring back to a boil. Add orzo and cook until tender, about 10 minutes.
2. Meanwhile, whisk the ingredients for the dressing in a separate bowl.
3. Drain orzo, but do not rinse. Place in a large bowl. Add parsley and mix in dressing.

He had planned to add something green – asparagus or green beans or even broccoli, but there was nothing that looked super fresh at the grocery store, and they have been out of frozen veggies for at least two weeks!

When this is behind us, I know without a doubt that the meals we created in quarantine will be something we remember. I hope you and yours are well.

Puzzle of the Day

Yesterday’s answer: Ball 3 to Tube II, Ball 2 to Tube II, Ball 1 to Tube III, Ball 2 to Tube III, Ball 3 to Tube III. Total of 5 moves.

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