seared scallops on creamy orzo with tomato and spinach

Seared Scallops on Creamy Orzo with Tomato and Spinach

Ingredients:

For the scallops:

• 12 large sea scallops, cleaned and patted dry
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the orzo:

• 1 cup orzo pasta
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 3 cups baby spinach
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 cups chicken or vegetable broth
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish (optional)

Instructions:

1. Cook the Orzo:

1. In a medium saucepan, bring the chicken or vegetable broth to a boil.
2. Add the orzo and cook according to the package instructions until al dente. Drain any excess liquid if necessary and set aside.

2. Prepare the Orzo Base:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the halved cherry tomatoes and cook for 2-3 minutes until they start to soften.
5. Stir in the baby spinach and cook until wilted.
6. Add the cooked orzo to the skillet and mix well.
7. Pour in the heavy cream and stir in the grated Parmesan cheese until well combined.
8. Season with salt and pepper to taste. Keep warm on low heat while you prepare the scallops.

3. Sear the Scallops:

1. Pat the scallops dry with paper towels and season both sides with salt and pepper.
2. In a large skillet, heat the olive oil over high heat.
3. Once the oil is hot, add the scallops to the skillet, making sure not to overcrowd the pan. Cook in batches if necessary.
4. Sear the scallops for about 2-3 minutes on each side until they develop a golden-brown crust and are opaque in the center. Remove from the skillet and set aside.

4. Assemble the Dish:

1. Divide the creamy orzo mixture among serving plates.
2. Place the seared scallops on top of the orzo.
3. Garnish with fresh basil or parsley if desired.

Tips:

• Ensure the scallops are dry before searing to achieve a nice crust.
• Do not overcook the scallops; they should be opaque and slightly springy to the touch.
• Adjust the cream and cheese quantities to achieve your desired level of creaminess in the orzo.