Rumor
09-07-2000, 09:00 AM
From the Nascar cookbook:
1 cup uncooked orzo
2 tablespoons olive oil
1/2 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1 clove garlic, minced
2 green onions, sliced
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon tabasco
Cook orzo according to package directions; drain. Heat 1 tablespoon of olive oil in a 12 inch skillet over medium-high heat. Add shrimp, scallops and garlic and cook 5 minutes or until shrimp turns pink and scallops are opaque, stirring occasionally.
In a large bowl, combine seafood, orzo, green onions, dill, lemon juice, salt, Tabasco and remaining olive oil and mix well.
Serve immediately, or refrigerate and serve cold.
1 cup uncooked orzo
2 tablespoons olive oil
1/2 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1 clove garlic, minced
2 green onions, sliced
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon tabasco
Cook orzo according to package directions; drain. Heat 1 tablespoon of olive oil in a 12 inch skillet over medium-high heat. Add shrimp, scallops and garlic and cook 5 minutes or until shrimp turns pink and scallops are opaque, stirring occasionally.
In a large bowl, combine seafood, orzo, green onions, dill, lemon juice, salt, Tabasco and remaining olive oil and mix well.
Serve immediately, or refrigerate and serve cold.