Skillet Scallops Santorini
with Fresh Dill, Olives & Garlic Orzo
Cooking time
30 minutes
Servings
2/4
Calories
880 /serving
Succulent shellfish, tangy feta cheese and ripe tomatoes are the cornerstones of scallops Santorini, a baked delight named for a beautiful island. It dazzles with plump scallops and colourful cherry tomatoes, all served over fragrant orzo, with a gorgeous Greek salad on the side.
We will send you:
- 340g Scallops
- 2 Garlic cloves
- 280g Multicoloured cherry tomatoes
- 1 Shallot (or onion)
- 14g Dill
- 2 Cucumbers
- 30ml Red wine vinegar
- 30g Olives
- 140g Orzo
- 60g Feta
Contains: Milk • Scallops • Sulphites • Wheat
You will need:
Large oven-safe pan
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Strainer
Total Fat
48 g
Saturated Fat
9 g
Sodium
1210 mg
Total Carb
73 g
Sugars
9 g
Protein
37 g
Fibre
5 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve the tomatoes.
- Medium-dice the cucumbers.
- Mince the garlic.
- Halve, peel and mince the shallot.
- Pick the dill fronds off the stems; roughly chop the leaves.
- Crumble the cheese.
- In a small bowl, microwave the garlic and 2 tbsp oil (double for 4 portions), in 30 sec. increments, until the garlic is fragrant and warm.
Cook the scallops
- Rinse the scallops under cold water and pat dry; season with S&P. If necessary, remove the muscle on the edge.
- In a large, oven-safe pan, heat a drizzle of oil on medium.
- Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired.
- Transfer to a paper towel-lined plate. Wipe out and reserve the pan.
Make the sauce
- In the same pan, heat ½ the garlic oil on medium-high.
- Add the shallot and ½ the tomatoes. Sauté, 3 to 5 min., until beginning to burst; season with S&P.
- Add ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until thickened.
Make the salad
- Meanwhile, preheat the oven to broil.
- In a large bowl, combine the vinegar, ½ the dill, 2 tbsp oil (double for 4 portions) and S&P.
- Add the cucumbers, olives, ½ the cheese and the remaining tomatoes; toss well.
Finish & serve
- To the pot of orzo, add the remaining garlic oil and S&P; stir well.
- To the pan of sauce, add the scallops, remaining cheese and a drizzle of oil; stir well.
- Transfer to the oven and broil, 2 to 3 min., until the cheese begins to brown.
- Divide the orzo between your bowls.
- Top with the scallops and sauce.
- Garnish with the remaining dill.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
