Grilled Herbed Sea Scallops on Orzo Salad with Feta

Grilled Herbed Sea Scallops on Orzo Salad with Feta

2 garlic cloves, finely chopped
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1/4 cup olive oil
1 tablespoon minced fresh oregano leaves
1 tablespoon chopped fresh thyme leaves
Salt and pepper
1 1/2 pounds Atlantic Capes sea scallops, thawed

Chopped parsley or green onions, for garnish

ORZO SALAD

2 cups orzo (rice-shaped pasta)
1/2 pound sugarsnap or snow peas
1 garlic clove, minced
2 tablespoons fresh lemon juice
3/1 cup chopped fresh parsley, divided
2 teaspoons fresh oregano leaves
Salt and pepper to taste
1/2 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup red wine vinegar or rice wine vinegar
1 pint cherry tomatoes, cut in half
6 green onions, thinly sliced

1/3 cup feta cheese, crumbled

In a bowl, combine garlic, lemon zest andjuice, oil, oregano, thyme, and salt and pepper to taste. Add scallops and toss to coat. Marinate in the refrigerator for no more than 10-12 minutes, then remove the scallops from the marinade.

Preheat the grill to medium-high.

To prepare the salad, cook orzo until al dente.
Blanch snap peas and chill.

Combine garlic, lemon juice, 1/4 cup parsley, oregano, salt and pepper, oil, mustard, honey and vinegar in a blender. Whir until the dressing is emulsified.
Put orzo and snap peas in a large bowl and stir in tomatoes, green onions, 1/2 cup parsley and feta.
Add half of the dressing and toss to coat. Add more dressing if needed, and salt and pepper to taste.
Grill the marinated scallops for about 2-4 minutes on each side, or until lightly browned but still translucent in the center. Do not overcoolc


Place the orzo salad on a sewing dish and top with the grilled scallops. Drizzle the scallops with the remaining dressing and garnish with chopped parsley or green onions. Makes 4-6 servings.