love food, love each other

it takes two to make this beautiful dinner... it's sort of a lot of labor for just one person to undertake. but trust me: you'll fall in love with this dish, and the person with whom you decide to share it.

(a precautionary note for the recipe-phobe:  i am, as you will come to see, very much an advocate of not-exact measurements.  i always taste and sample as i go, and end up going with whatever tastes the best.  i will try to be more conscientious of exact measurements in the future.)

scallops valentine 

(thanks, jord.)

ingredients

garlic grilled scallops:

3/4 pound small day boat scallops

olive oil (enough to lightly coat scallops)

1 clove garlic, minced

salt and pepper

cilantro arugula sauce:

handful cilantro

handful plus half handful (?) arugula

2 large cloves garlic, minced

juice of 1/2 lime

olive oil

salt and pepper

vegetable orzo:

one box orzo

about one pint grape tomatoes

medium yellow onion

small package white button mushrooms

method

to make the sauce: chop arugula and cilantro.  combine both in a large bowl.  add minced garlic, lime juice, and olive oil (enough to emulsify sauce and keep the ingredients from being too clumpy), salt and pepper.  whisk together with fork and set aside.

bring large pot of water to a boil to cook orzo.  cook orzo (duh).

rinse scallops and pat dry.  place in shallow dish, coat with olive oil, salt, pepper, and garlic.  heat up a grill pan, use a dab of olive oil to grease pan, and grill scallops until crispy, dark brown layer forms on top.

in a large skillet, heat a dab of olive oil, and sautee diced onion and mushrooms, and a splash of white wine, for 5-7 minutes.  add grape 'matos at the very last and sautee for another 20 seconds.

drain orzo, return to pot, and stir in sauteed vegetables and 3/4 of the cilantro arugula sauce.

serve HOT!  spoon a heap of orzo onto each plate.  place scallops on top of orzo, and dribble remaining sauce on top of scallops.

eat.  enjoy.  love.