Scallops with Lemony Orzo & Asparagus
It's asparagus month! Hooray! I will be sick of them in about 4 weeks, but for now, I am loving them and eating them every other day. Here, I made the NY Times recipe for orzo salad with asparagus in a lemon dressing. It's so easy, you cook the asparagus pieces in the same boiling water with the orzo, and just dump it into a bowl with the dressing. I make a big batch of "pangrattato", which are breadcrumbs made with stale bread, pulsed fine, then cooked in a skillet with garlic and parsley and a little oil. I store them in the freezer and have forever breadcrumbs to top on pasta and dishes like this. I took the liberty of making this a dinner, and searing some sea scallops and adding in artichoke hearts. This was fabulous! Seared Scallops with Orzo & Asparagus : (original recipe here on the NYT ) sea scallops, patted dry and seasoned with kosher salt butter for the scallops dressing: zest of a lemon juice of a lemon 5 tbsp olive oil salt & peppe
