Scallops with Orzo, Tomatoes and Ginger

Thanks Ronda for sharing this recipe by Eric Ripert for Food & Wine. It was so delicious. Phil kept saying,"This is so good" while we were eating. I used frozen scallops for the first time, and was surprised that I really could not even tell the difference.

Ingredients

1. 1 cup orzo or other tiny pasta
2. One 1-inch piece of fresh ginger, peeled and coarsely chopped
3. 1 large stalk of fresh lemongrass, tender inner core of bottom third only, coarsely chopped
4. 1/4 cup vegetable oil
5. 1 1/4 pounds tomatoes, chopped
6. 3 tablespoons chopped basil
7. 1 tablespoon fresh lemon juice
8. Salt and freshly ground pepper
9. 1 1/2 pounds large sea scallops

Directions

1. In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes. Drain.
2. 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.
3. 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.
4. 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.