We settled on one of my favorite dishes that I hadn't made in quite a while, Prosciutto-wrapped Scallops on a bed of Orzo Pasta with Pesto! (Try and say that 10 times fast!) I also made a side of asparagus since we had to get our veggies in.
Holly and I hopped into the SUV and went to Central Market to shop for our ingredients. Once home I started a fire in my trusty Hasty Bake Grill.
The fire was started, so I went in and seasoned the scallops on both sides with potlatch seasoning, olive oil, salt and lemon pepper, to taste. I wrapped each scallop around the smooth outer edges with a piece of prosciutto so that the entire outer circumference of the scallop was covered with prosciutto. I then threaded them onto bamboo skewers.
I brought a large pot of salted water to a boil and added the Orzo pasta. I cooked until al dente, approximately 10 minutes. Drained, and tossed with the pesto sauce, then set aside to keep warm.
Time to check the grill. The coals were covered in ash and ready to do their job. I placed the skewers on the grill along with my asparagus and cooked until the scallops were opaque and the prosciutto started to crisp up on the edges. I removed from the grill and continued cooking the asparagus until they were grilled to my liking.
Time to bring it in and put it all together. I divided the scallops evenly among the plates, placing them directly on top of the orzo pasta. Garnished with a sprig of fresh basil leaves from Holly's garden and a few pieces of asparagus.
