Ingredients
The following ingredients have 4 Servings
- 2 Tablespoons olive oil
- 3 Tablespoons lemon juice (or juice of 1 lemon)
- 2 garlic cloves (minced)
- 1/4 teaspoon salt
- Pinch pepper
- 3 Tablespoons fresh dill (chopped or 1 Tablespoon dried)
- 2 cups orzo pasta (cooked)
- 1 pound Patagonian or bay scallops
- 14 ounces artichoke hearts (unmarinated, drained and roughly chopped)
- 1 pint cherry tomatoes (halved or 14.5 ounce can diced tomatoes, drained)
- 15-20 thin asparagus stalks (chopped into 1 inch pieces)
- 4 ounces feta cheese (crumbled)
Instruction
- Preheat oven to 375 °F.
- Combine olive oil, lemon juice, garlic, salt, pepper and dill in a small bowl.
- Place remaining ingredients, except for the feta cheese, on a half sheet baking pan covered with aluminum foil.
- Drizzle dressing over the orzo, scallops and vegetables. Gently toss to coat and then spread ingredients over the bottom of the pan.
- Bake for about 15 minutes or until scallops are done. Scallops should be white when cut in half and firm to touch, but not cracked.
- Sprinkle with crumbled feta cheese.
