Orzo Risotto with Seared Scallops and Tomatoes
(
Scallops Serves: 2
Prep Time: 35 minutes)
Shopping List
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2/3 lbs scallops (sea or bay)
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1 pint grape tomatoes, halved
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1 Tbl capers, drained and rinsed
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4-6 oz smallish pasta (eg, Gemelli)
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6 cloves garlic, minced
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1 shallot, minced
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1 Tbl dried oregano
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2 oz white wine
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1 Tbl butter
Staples Used
Notes
By now, our preparation is drastically different from the original. In particular, Kate didn't like the "orzo risotto", and the original makes far too much. So here's the current version.
Prep the mise en place while you boil the pasta water. When you put in the pasta, make the rest, which only takes 5-7 minutes.
Dry the scallops in paper towels, and hit them with some salt and pepper.
Heat 1 Tbl oil in a nonstick skillet until just starting to smoke.
Put in the scallops, and:
- If using big sea scallops, put them in flat side down, and sear for 1-2 minutes, until beginning to brown. Flip, and sear another 30-60 seconds, but do not cook all the way through.
- If using small bay scallops, put them in, and sear for 1-2 minutes until beginning to brown. Turn off the heat, flip/shake, and let them continue to heat a bit for another 30 seconds.
Remove the scallops, put them on a plate (brown side up if sea scallops) and cover.
Add another Tbl of oil and return skillet to heat. Toss in the shallot, garlic and oregano, and saute for about a minute. Add the tomato and capers, and cook for another minute, stirring occasionally. Add the wine, stir, reduce heat to medium-low, cover and cook for a couple of minutes.
Uncover, stir, and turn off the heat. Stir in the butter until it melts. Add the scallops back in, and coat.
Serve the pasta, with the scallops and sauce over top.
-- Quite good with either kind of scallop, and in this modified version pretty easy and quick.
Variations
