In a renewed effort to eat well combined with a fit of organizational zeal, I hit up the Container Store for new food storage items. I recognize that I eat out constantly for lunch during work, and if I brought my lunch a few times, perhaps I could save a few bucks and eat better. On busy work days, I'll go get a salad, but then I also get a giant cookie, etc. I cook at home all the time, and mostly cook some type of Paleo/Low-carb meal, depending on what L is training for currently, but when I get to work all bets are off. Also, bringing lunch in a sad leftover Chinese take-out container does nothing to excite me at lunch time. I'd really rather not fight for space in the office fridge, when I can walk outside and get something someone else made. So in an attempt to change this, I purchased a fantastic lunch box that is making my lunch right now feel really fancy. I also have salt and pepper shakers on my desk. Really what is missing is a glass of wine with this elegant lunch, but alas. It's said that you eat first with your eyes, and this is certainly true. I am making my lunch experience - which is still being eaten in my office - feel lovely and special, and I haven't even told you what I'm eating!
Now, on to the recipe! This is from one of my favorite cookbooks, The Yummy Mummy (yes, I know). The herbs are from my garden. I feel like one of those lifestyle bloggers saying that!
Greek Orzo with Seared Scallops
16 oz orzo pasta, cooked in salted water (reserve 1/4 cup pasta water)
2 tablespoons extra virgin olive oil (needs to be good quality because it flavors this simple pasta)
juice from 1/2 a lemon
1 cup cherry tomatoes, halved
1 yellow or orange bell pepper, chopped
1/2 cup kalamata olives
2 cups arugula leaves
16 jumbo scallops
In a large bowl, toss warm pasta with lemon juice, tomatoes, bell pepper, olives, and arugula. Season with salt and pepper to taste. Feel free to add any fresh herbs you have (fresh oregano would be perfect!) - I didn't have any since this was a last-minute, clean out the fridge kind of dinner. Add a little pasta water and olive oil if too dry.
Heat olive oil in nonstick saute pan over medium-high heat. Sprinkle scallops with salt, pepper, and garlic powder. Cook about 3 minutes per side. You can see mine didn't get a dark sear - that's because I moved them around the pan too much. Top orzo with scallops.