Alaska Seafood with Orzo

Very successful.Not a formal dinner dish, but an excellent family level course.

Makes 4 servings

  • 4 sheets (12×18-inches each) of Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil
  • 450-500g raw Alaska scallops (instead of scallops you can try 500g Alaska cod, pollock, sole/flounder or halibut fillets. Place fillets over orzo mixture in foil packet and bake or grill).
  • 700 ml cooked orzo pasta
  • 1 can (13.75 oz.) artichoke hearts, drained and quartered
  • 500 ml cherry tomato halves
  • 2 teaspoons minced garlic juice
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 3 tablespoons chopped fresh dill or 1 tablespoon dried dill weed
  • 150g crumbled feta cheese
  1.  Preheat oven to 450°F/220C  or grill to medium-high.
  2. Combine Alaska scallops, orzo, artichoke hearts, tomatoes, garlic, lemon juice, olive oil, salt, pepper and dill.
  3. Center one-fourth of mixture on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil.
  4. Bring up foil sides. Double fold top and ends to seat packet, leaving room for heat circulation inside. Repeat to make four packets.
  5. Bake 14 to 18 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill.
  6. Sprinkle with feta cheese before serving.

 

 

 

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