Ingredients Pasta + Noodles Tiny Pasta Orzo Scallops with Orzo, Tomatoes and Ginger Be the first to rate & review! More Amazing Seafood Recipes By Eric Ripert Eric Ripert Instagram Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times. Food & Wine's Editorial Guidelines Updated on March 19, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 4 Ingredients 1 cup orzo or other tiny pasta One 1-inch piece of fresh ginger, peeled and coarsely chopped 1 large stalk of fresh lemongrass, tender inner core of bottom third only, coarsely chopped 1/4 cup vegetable oil 1 1/4 pounds tomatoes, chopped 3 tablespoons chopped basil 1 tablespoon fresh lemon juice Salt and freshly ground pepper 1 1/2 pounds large sea scallops Directions In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes. Drain. Meanwhile, in a mini processor, mince the ginger with the lemongrass. Heat 2 tablespoons of the oil in a medium skillet. Add the ginger and lemongrass and cook over moderately high until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the scallops, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer. Mound the orzo in shallow bowls or on plates and top with the tomatoes and scallops. Sprinkle with the remaining 1 tablespoon of basil and serve. Rate it Print