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Scallops with Dijon and Orzo

I have a cookbook called The Whole Foods Market Cookbook. I love it. But I rarely cook from it. When I examine this I have to admit that as much as I adore my cookbooks, and would fight to the death to keep them, I rarely cook from them. I have many of the requisite ones, like Mastering the Art of French Cooking, I also have some tomes like Larousse Gastronomique, and The Silver Spoon. I also have fabulous new ones like Deliciously Organic by Carrie Vitt and I’m salivating over getting Super Natural Every Day by Heidi Swanson. But in the end… I’m too much of a jerk to stick to recipes and tend to start improvising. So, I use my cookbooks as points for inspiration.

With a desire for inspiration I started thumbing through The Whole Foods Market Cookbook the other day. I had forgotten just how utterly spectacular it is with it’s ‘vegetarian’ and ‘vegan’ labels, it’s cooking time guides for things like amaranth and teff, and it’s recipes for everything from a white bean and kale gratin, to jerk chicken, to sangria. Everything in it seems to sing “summer” to me and this time of year I can’t resist it’s siren song.

I tend to just let the book fall open to a random page and then use that as a jumping off point for meandering aimlessly through the book. But this time I got only two pages from the random page it had opened to before I was making my grocery list. Hot dog, this looked good!

Because it’s me, I’ve made some minor alterations but for the most part I followed their recommendations. They have great little sections on the recipe pages that offer alternatives and I liked some of the alternatives here enough to run with them and then some. I adjusted some of the quantities of things to suit what I know my tastes are, so I encourage you to do the same.

In the end this dish was extremely easy and fast to prepare. The veggies and sauce cooked up while the orzo was cooking and then the scallops cook in 4 minutes total. It was 25 minutes start to finish and the meal felt special and decadent. Not too shabby for any night of the week.

Scallops Dijon with Orzo

Adapted slightly from The Whole Foods Market Cookbook


  • 1 cup uncooked orzo, boiled and set aside
  • 1 tsp extra virgin olive oil
  • 1/2 medium/large red onion, finely chopped
  • 3 medium tomatoes, seeded and chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 4 springs fresh thyme, chopped
  • 1/2 cup dry white wine
  • 2 tbsp Dijon mustard
  • 14 oz sea scallops (approximately 12)
  • Salt and pepper
  • 1 tsp olive oil

  • In a small pot boil water and cook the orzo pasta.
  • In a large skillet add the olive oil over medium high heat and saute the onion for 5 minutes until translucent.
  • Add in the tomatoes and saute for 3 minutes to soften.
  • Add in the garlic, thyme, and parsley. Stir to incorporate and heat for 2 minutes, stirring constantly.
  • Add in the white wine and allow the liquid to boil down while stirring for 2 minutes.
  • Add the mustard and stir to combine.
  • Add in the orzo pasta and stir to thoroughly combine. Leave over low heat to retain temperature.
  • Set your broiler to high and line the sea scallops on a pan lined with tin foil.
  • Drizzle the scallops with the tbsp of olive oil and the sprinkle with kosher salt and pepper and put in the broiler for 2 minutes per side.
  • Remove from the oven and drain the liquid from the scallops into the orzo & vegetables. Stir to combine.
  • Plate the scallops, serve with the orzo.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 3

Calories per serving: 437

Fat per serving: 6.6 grams