Orzo cooked, rinsed and left to cool, then folded with cherry tomatoes, cucumber, red onion and feta in a lemon and dijon dressing. The wild Alaska Weathervane scallops are patted dry and seared two minutes a side, turned only once, and set on top. Serves four to six.
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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Mediterranean Greek Orzo Salad with Seared Scallops
Declan Chapin, Premier Catch
4-6
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Weathervane Scallops. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
Ingredients
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Wild Alaska Weathervane Scallops
Salt & pepper
Olive oil
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1 package orzo
1 cup diced cherry tomatoes
1 cucumber diced
½ red onion diced
½ cup feta cheese
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¼ cup olive oil
3 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
salt & pepper
Directions
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Cook orzo according to the directions on the package. Rinse and set aside to cool.
Chop vegetables and prepare the dressing while the scallops thaw and orzo cools.
Once cooled, mix in the vegetables, feta cheese, and dressing to the orzo.
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Heat olive oil in a skillet over medium-high heat.
Pat scallops dry and lightly season with salt and pepper.
Sear scallops for 2 minutes per side, only turning once to flip.
Serve scallops with orzo salad.
Enjoy!
women-owned, family-run
Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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