Featured Varietal: Marlborough Sauvignon Blanc
Lemon and Dill Orzo with Grilled Scallop Skewers
Serve fire-charred scallop skewers atop orzo pasta flavored with lemon, dill and garlic. Enjoy with the Sauvignon Blanc for a bold pairing.
Ingredients
1 lb dry orzo pasta
4 oz. pancetta, cut into 1/4-inch pieces
2 cloves garlic, minced
1/2 medium lemon, juiced
1/2 cup heavy cream
1 1/4 cup Juggernaut New Zealand Sauvignon Blanc
1/2 cup grated parmesan cheese, plus more for serving
3 tbsp. roughly chopped fresh dill, plus more for garnish
12 sea scallops
olive oil, for brushing grill grates
kosher salt and freshly ground pepper, to taste
Cooking Instructions
Serves: 4
- Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water and drain. Set aside.
- Preheat grill to medium-high heat and brush grates with oil. Heat large cast-iron skillet on grill grates. Add pancetta and cook, stirring occasionally, until golden-brown and crisp, about 3-5 minutes. Using a slotted spoon, transfer to paper-towel-lined plate.
- In the same skillet, add garlic to pancetta fat. Cook until fragrant, about 30 seconds. Stir in wine and lemon juice and cook until reduced by half, about 2-4 minutes. Stir in heavy cream and Parmesan until smooth sauce forms, about 1-2 minutes. Add pasta, reserved pasta water and dill and toss to coat, about 1-2 minutes. Season with salt and pepper, to taste. Keep warm over low heat.
- Pat scallops dry with paper towels. Season with salt and pepper. Thread each skewer with 3 scallops. Grill skewers until scallops are opaque and lightly charred, about 2-3 minutes per side. Top orzo with skewers. Garnish with pancetta and additional dill before serving.
