1 lb. sea scallops (about 10-12 pieces) Olive Oil
Begin by marinating the scallops for about 10 minutes in the Olive oil, juice of one lime, and salt and pepper. Make sure to use olive oil as it helps the scallops not to stick to the grill
Basil Parmesan Orzo
16oz. pkg of Orzo
1/2 cube butter
2 lg. cloves garlic
1/4 c. milk
1/2 c. shredded Parmesan
Cook the Orzo in a large pot of water until al dente, approx. 8 minutes.
In a saucepan, melt the butter and lightly brown the garlic. Add the cooked orzo and the rest of the ingredients except the basil. Heat in the saucepan just until the cheese melts and it is heated thru. Chop the basil in a chiffonade style (little ribbons) and toss in off the heat. Enjoy!