Greek Style Scallops
|Olive oil/Vegetable oil||2 Teaspoon|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced (small clove)|
|Plum tomatoes||4 Large, blanched, peeled, seeded, and chopped|
|Chopped fresh dill||2 Tablespoon|
|Chopped fresh basil||2 Tablespoon|
|Bay scallops/Sea scallops||7 Ounce, cut into quarters|
|Uncooked orzo||1 1⁄2 Ounce, cooked according to package directions (rice-shaped pasta)|
|Lemon juice||2 Teaspoon|
|Feta cheese||3⁄4 Ounce, crumbled|
1. In 9-inch nonstick skillet heat oil; add onions and garlic and cook over medium-high heat, stirring occasionally, until tender-crisp, about 2 minutes. Stir in tomatoes, dill, and basil and bring mixture to a boil. Reduce heat to low; add scallops and stir to combine. Cook, stirring constantly, until scallops turn opaque. Set aside.
2. Preheat broiler. Spray 2 individual flameproof casseroles with nonstick cooking spray and spread half of the orzo over bottom of each casserole. Drizzle half of the lemon juice over each portion of ozro and then top each with half of the scallop-tomato mixture. Top each portion with half of the cheese.
3. Broil until cheese melts, about 2 minutes.