Recipe of the Day: Orzo Salad with Scallops

This is a great light, flavorful and delicious dinner idea. This meal plates really nicely too – makes you look like a real chef if you are preparing this for a dinner party. Scallops are such a great protein that I forget about, unfortunately. I made them over Memorial Day weekend in tacos, and now they are back on my radar. I will give you some more scallop recipes in the future. For today – you’ve got this yummy creation – originally from Heather’s French Press – that adds orzo (also not always on my radar) and one of my absolute favorites arugula. Please let us know what you think!



•    12 oz orzo {cooked according to directions on package}
•    1/4 cup plus 1 tbsp olive oil
•    2 tbsp white balsamic vinegar
•    1 garlic clove {minced}
•    1 cup of cherry tomatoes {halved}
•    1 orange bell pepper {diced}
•    1/2 cup of pitted Kalamata olives
•    1 – 1 1/2 cup of arugula
•    1 lb of scallops

•    While the orzo is cooking, heat 1 tbsp olive oil in a skillet over medium – high heat
•    saute the garlic for 2 minutes {until fragrant}
•    add in the tomatoes and peppers
•    cook about 5 minutes {the peppers and tomatoes will begin to char}
•    combine the orzo, tomato/peppers, arugula, and olives with the remaining olive oil and vinegar
•    season with salt and pepper to taste
•    in a non-stick pan, sear the scallops over high heat {we cooked them on the grill}
•    cook 2 – 3 minutes per side {be careful not to over-cook}
•    top the orzo salad with the scallops

Serve immediately and Enjoy!

Susy Sedano is a Content Producer at Digital Wellness, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
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