Grilled Scallops with Tomato-Mint Sauce and Orzo

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups orzo pasta hot cooked
• 0.7 ounce mint leaves fresh chopped
• 0.5 cup green onions chopped
• 0.3 cup olive oil 
• 0.3 cup orange juice 
• 0.3 teaspoon salt 
• 8 servings salt and pepper to taste
• 3 pounds sea scallops 
• 1 large tomatoes seeded chopped

Equipment

• bowl
• grill
• wooden skewers

Directions

1. Combine first 7 ingredients in a bowl, tossing to combine. Cover and chill 2 hours.
2. Drain and reserve juice from tomato mixture; set mixture and juice aside.
3. Thread scallops evenly onto wood skewers that have been soaked in water.
4. Sprinkle with salt and pepper, and brush scallops with reserved juice.
5. Grill scallops, covered with grill lid, over medium-high heat (350 to 40
6. to 4 minutes on each side or just until scallops are opaque.
7. Serve over cooked orzo, and top with reserved tomato mixture.