Alaska Seafood with Orzo

Individual foil packets, filled with scallops, orzo (rice-shaped pasta), artichoke hearts, cherry tomato halves, seasoned with lemon, garlic and fresh dill, are baked or grilled and served with a garnish of crumbled feta cheese.

Recipe Ingredients:

4 sheets aluminum foil
1 pound raw Alaskan scallops
3 cups cooked orzo pasta
1 (13.75-ounce) can artichoke hearts, drained and quartered
2 cups cherry tomato halves
2 teaspoons minced garlic
1 lemon, juiced
2 tablespoons olive oil
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
3 tablespoons chopped fresh dill, or 1 tablespoon dried dill weed
1 (4-ounce) package crumbled feta cheese

Cooking Directions:

1. Preheat oven to 450°F (230°C) or grill to medium-high.
2. Combine scallops, orzo, artichoke hearts, tomatoes, garlic, lemon juice, olive oil, salt, pepper and dill.
3. Center one-fourth of mixture on each sheet of foil.
4. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat
   circulation inside. Repeat to make four packets.
5. To Bake: Bake 14 to 18 minutes on a cookie sheet in oven.
6. To Grill: Grill 9 to 11 minutes in covered grill.
7. Sprinkle with feta cheese before serving.

Makes 4 servings.

Recipe and photograph provided courtesy of Alaska Seafood Marketing Institute.