• 2 cups chopped zucchini
• 1 cup chopped yellow squash
• 1 cup chopped red bell pepper
• 1 cup orzo pasta, cooked according to package directions
• 1 pound Dierbergs wild caught fresh sea scallops (10 count)
• Coarse salt and freshly ground black pepper
• 1 tablespoon Dierbergs extra virgin olive oil
• 3 tablespoons Classic Basil Pesto (divided) (see recipe link in Directions)

In medium bowl, combine veggies and 2 tablespoons of the Classic Basil Pesto until well mixed; set aside.

 

Stir remaining 1 tablespoon Pesto into cooked orzo; set aside.

 

Pat scallops dry with paper towels; season with salt and pepper. In large skillet, heat olive oil over medium-high heat. Add scallops to skillet; cook until browned, about 2 minutes. Turn scallops, reduced heat, and cook until opaque throughout and browned, about 2 to 3 minutes. Remove from skillet; cover and keep warm.

 

Add veggies to skillet; cook stirring occasionally until veggies are crisp-tender and browned, about 8 minutes.

 

To serve, divide orzo among 4 serving plates. Top each with veggie mixture and scallops.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 383
Cholesterol: 29 mg
Fat: 12 g
Sodium: 494 mg
Carbohydrates: 43 g
Protein: 21 g
Fiber:
Saturated Fat: N/A