*The instructions for cooking GF Orzo are very clear, not to add oil to the water and do not rinse the pasta after it has been drained.

Heat water with ½ tsp. salt until it comes to rolling boil. Add orzo, stir to make sure it is not sticking to the bottom. Bring to a boil again and reduce heat to simmer uncovered for 11 – 12 minutes.

Drain orzo when just cooked (don’t overcook) and drizzle with 1 TBSP olive oil and ¼ tsp pepper. Gently toss with 2 forks and let cool on the counter while the dressing and salad is prepared. Place in a medium sized bowl.

Dice celery and pepper and set aside.

In a small dish add 2 TBSP olive oil, 1 TBSP fresh lemon juice, ¼ tsp. salt, ¼ tsp. pepper, Dijon Mustard, 2 TBSP (3 gr) chopped fresh parsley, chives and capers.

Gently whisk to incorporate.

Toss the orzo with the forks to loosen the pasta up and add the dressing. Gently toss and add the celery and pepper.

With a spatula, fold in the mayonnaise.

Cover and refrigerate at this point up to an hour.

On a serving platter arrange lettuce leaves and spoon salad on top.

Heat the remaining TBSP of oil in a non-stick skillet. Pat the scallops dry and lightly salt and pepper.

Sauté scallops on each side for 2 minutes until cooked through.

Place scallops on top of the salad, spritz with half a lemon (remaining TBSP) of lemon juice and scatter zest on top of scallops.

Serve immediately.