with Orzo Salad
In medium bowl, combine pasta, avocado, tomato, onion and cheese. Toss with lime juice, 2 teaspoons cumin, ½ teaspoon chili powder and 1 tablespoon olive oil; salt to taste. Cover and refrigerate until ready to serve.
Meanwhile, in small bowl, combine 1 teaspoon cumin and ½ teaspoon chili powder; salt to taste. Dry scallops gently with clean paper towels; sprinkle spices over both sides of scallops; set aside.
Heat enough oil to coat bottom of large skillet over medium-high heat. Add scallops and cook 2-3 minutes on each side or until cooked through.
Serve scallops with orzo salad.
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