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SEARED SCALLOPS

with Orzo Salad

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 2 cups cooked and cooled orzo pasta
  • 2 ripe avocados pitted, peeled and chopped
  • 1 medium tomato seeded and diced
  • 1/2 cup chopped red onion
  • 1 cup crumbled Mexican Cotija cheese
  • - juice of 1 lime
  • 3 teaspoons ground cumin divided
  • 1 teaspoon chili powder divided
  • - 100% pure olive oil
  • 1 12 ounce package frozen sea scallops thawed
DIRECTIONS

In medium bowl, combine pasta, avocado, tomato, onion and cheese. Toss with lime juice, 2 teaspoons cumin, ½ teaspoon chili powder and 1 tablespoon olive oil; salt to taste. Cover and refrigerate until ready to serve.

Meanwhile, in small bowl, combine 1 teaspoon cumin and ½ teaspoon chili powder; salt to taste. Dry scallops gently with clean paper towels; sprinkle spices over both sides of scallops; set aside.

Heat enough oil to coat bottom of large skillet over medium-high heat. Add scallops and cook 2-3 minutes on each side or until cooked through.

Serve scallops with orzo salad.