Whole-Wheat Orzo With Scallops In Lemon Cream Sauce

One of those unforgettable pasta recipes featuring toasty whole-wheat orzo and seared scallops dazzled with a light, lemony cream sauce and a kiss of garlic.

INGREDIENTS

• 1 (1-pound) package DeLallo Whole-Wheat Orzo
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 8 large scallops
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons butter
• 1/3 cup DeLallo Lemon Juice Plus
• 1 (4-ounce) jar DeLallo Nonpareil Capers
• 1 lemon, sliced to garnish
• 3 tablespoons fresh chopped Italian parsley
• Salt and pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil for pasta. Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water to finish sauce.
2. Meanwhile, in a large saucepan, heat oil on a medium setting. Sear scallops until golden brown and opaque, about 3 minutes per side. Salt and pepper to taste. Transfer scallops to a separate dish.
3. In the same saucepan, add garlic and sauté until it begins to turn golden and fragrant. Pour in the wine and bring to a boil. Simmer covered on low heat until reduced by half. Remove lid.
4. Add the cream, butter, lemon juice and capers. Simmer until sauce begins to thicken, about 5 minutes. Season with salt and pepper.
5. Stir in hot pasta. Cook together on a medium setting to marry flavors. Add reserved pasta water if necessary to thin sauce.
6. Serve topped with scallops (2 per serving) and fresh parsley. Garnish with lemon slices.