Scallop and Orzo Salad with Tomatoes & Basil

Salad Ingredients:                                   

• 1 pound petite sea scallops    
• 1 pound dry orzo pasta
• ½ red bell pepper, minced
• ½ yellow bell pepper, minced
• ½ cup fresh basil leaves
• 2 medium tomatoes (or cherry tomatoes), diced
• 2 tablespoons flour                                                                                      
• ¼ cup olive oil for searing

Herb and Citrus Dressing:                                

In a dressing jar combine                 

• 1/3 cup lemon juice (or lime/combination)
• 1/3  cup orange juice (or grapefruit/combination)               
• 2 teaspoon sugar
• 1 tablespoon Dijon mustard
• 3 cloves garlic crushed with   
• 1 teaspoon kosher salt in mortar
• ½ cup freshly minced sweet herbs                                                                                               

 (such as parsley, coriander and basil)                         

Mix well, then add 2/3 cup of olive oil 

Preparation:
Prepare herb and citrus dressing. Cook orzo in salted boiling water  according   to taste and drain. While still warm, toss with enough herb and citrus dressing to coat the grains well. Put to one side.
Rinse scallops and pat dry with paper towels. Salt, pepper, and toss them with a few tablespoons of flour in a plastic bag..  Heat olive oil in a frying pan and quickly sear scallops. Remove from pan, and allow to cool  if you wish.
Stir into the pasta, along with chopped or torn basil, diced fresh tomato and minced red and yellow peppers. Taste and add additional dressing, fresh ground pepper and salt, as needed.
Serve warm or cool.