Now it's time to relax and maybe watch a movie!!!
Before I leave here's a little peak at what we had for Sunday Supper...Pan Seared Scallops and Lemon Orzo pasta with asparagus and tomatoes!!!
Pan Seared Scallops
1 lb. (12-14) sea scallops
salt and pepper
2 Tblsp. butter
Lay scallops between two paper towles and pat dry, season with salt and pepper on both sides.
In a shallow skillet, melt butter and place scallops in a single layer, do not over crowd pan. Sear scallops on each side for 2 minutes. Remove from pan to a plate and cover with foil. Repeat for the rest of the scallops.
Lemon Orzo pasta with asparagus and tomatoes
12 oz. Orzo
1 large bunch of fresh asparagus, cut into 1 inch pieces
1 pint grape tomatoes, halved
In one pot, bring salted water to a boil and blanch the asparagus, about 2 to 3 minutes. When the asparagus is tender, remove from the boiling water and place in a bowl of ice water to stop the cooking.
In another pot, boil water and add orzo, cook per package instructions. When tender, drain and place in a large bowl. Add tomatoes and blanched asparagus.
For the dressing:
1 lemon, zested and juiced
4 Tblsp Olive Oil
1 clove garlic, minced
2 Tblsp parsley
salt & pepper
In a small bowl, mix Lemon zest, juice, olive oil, salt, pepper and parsley
Stir together and add to orzo, asparagus and tomatoes. Stir well.
This dish can be served warm or cold!!!