Scallop Orzo Risotto
Perfectly seared scallops are served over creamy Parmesan orzo with fresh spinach for an elegant yet comforting meal that's packed with rich, buttery flavor.
Ingredients
- ½ lb orzo pasta
- ½ lb large scallops
- 8 oz chopped spinach
- 1 pint cherry tomatoes
- 1 cup parmesan cheese
- 1 cup chicken stock
- ⅓ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 cup reserved pasta water
- 2 tbsp each butter and olive oil
- 3 tbsp chopped garlic
- ½ yellow onion chopped
- Salt and pepper to taste
Instructions
- Salt, pepper and pat scallops dry
- In a large saute pan on medium heat the butter and olive oil
- Saute the scallops until golden brown 3 minutes per side Remove set aside
- In the same saute pan add the garlic and onion cook until tender and just beginning to brown
- Add the orzo and brown stirring
- Add the chicken stock and reserved pasta water
- Simmer covered 10 minutes
- Cool completely
- In a bowl mix the spinach, tomatoes Italian parsley, lemon zest, lemon juice, and parmesan cheese
- Toss cooled orzo with the dressing mixture
- Top with seared scallops
- Sprinkle with additional Parmesan and Italian parsley