Seared Scallops with Spinach Tomato Orzo

Ingredients:

1 pound sea scallops
1 package orzo pasta
2 cups grape tomatoes, sliced
1 bag spinach
1 onion, diced
1 bunch scallions, diced
salt and pepper to taste
extra virgin olive oil
1/2 cup parmesan cheese

Directions:

1. Prepare the scallops by drying them completely on a paper towel and seasoning with salt and pepper. Set aside.

2. In a pot, boil water and cook the orzo pasta.

3. In a saucepan, saute the onions, scallions, spinach and tomatoes together with the extra virgin olive oil. Season with salt and pepper.

4. Once the pasta has cooked, add it to the spinach and tomato mixture. Top with parmesan cheese and mix throughout.

5. In a saucepan, heat up some olive oil and place the scallops in the pan. Cook for about 3-4 minutes without touching them to create a crispy crust. Turn and cook for another 1-2 minutes. Once cooked, let rest on a paper towel.

6. Serve the scallops on top of the spinach tomato orzo pasta. Enjoy!

Fresh Mint Lemonade

Ingredients:

5 packets of Splenda
6 cups water
2 cups freshly squeezed lemon juice
1/2 cup fresh whole mint leaves

Directions:

1. Squeeze all of the lemons and mix the lemon juice with the water.

2. Then mix in the Splenda and add sweetness to taste.

3. Finally, add the mint leaves for garnish and keep in the fridge.

Zucchini and Basil Risotto

Ingredients:

6 cups chicken broth
2 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
2 medium zucchini, diced
2 cloves garlic, finely chopped
2 cups Arborio rice
8 fresh basil leaves, chiffonade
sea salt, to taste
fresh ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Directions:

1. In the 2-quart sauce pan, bring the chicken broth to a simmer. Keep it hot but not boiling.

2. In the 3-quart sauce pan, heat the olive oil over low heat. Add the onion and sauté slowly until soft. Add the zucchini and garlic and sauté over medium heat for 2 to 3 minutes. Add the rice and stir until the rice is translucent, about 1 to 2 minutes.

3. Reduce temperature to low. Add the hot broth to the rice mixture one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladleful of broth. Towards the end of cooking, add the basil and salt and pepper to taste. Continue cooking until all the broth has been added and the rice is completely done.

4. Test the risotto to make sure it’s al dente, but not too hard. If it’s still a little crunchy, add a ladleful of water and continue stirring. When risotto is ready, remove from heat and stir in the Parmesan cheese. Serve immediately.