PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Seared Scallops with Spinach Orzo
| Seared Scallops with Spinach Orzo | Print |
Recipe By: Alice Morrow
Seared Scallops with Spinach Orzo
Ingredients
- Balsamic Roasted-Tomato Sauce:
- 1 pt. grape tomatoes, cut in half
- 3 T. extra virgin olive oil
- 1 T. aged balsamic vinegar
- Kosher salt and fresh black pepper
- Spinach Orzo:
- 1 ½ c. orzo
- 1 T. extra virgin olive oil
- 2 T. minced garlic
- 6-8 oz. fresh baby spinach, rinsed but not dried
- Kosher salt and fresh black pepper
- Scallops:
- 3 T. extra virgin olive oil
- 16-18 fresh scallops, rinsed and patted dry with paper towels
- Kosher salt and fresh black pepper
- 1 bunch fresh chives, chopped
Instructions
- Tomato Sauce: Preheat oven 400. Toss cut tomatoes with 1 T. oil and place on rimmed baking sheet. Bake until caramelized, about 15 minutes. Transfer to food processor, using metal blade, add vinegar and 2 T. oil and pulse until coarse. Season with salt and pepper. If not using right away, store in refrigerator. Reheat in skillet when ready for it.
- Spinach Orzo: Bring salted water to boil over high heat (follow directions on package.) Stir in orzo. Cook, stirring often until al dente.
- While orzo is cooking, heat oil and garlic together in a large saucepan until garlic is softened but not browned. Add spinach (with clinging water) and cook, stirring often until wilted and tender. Drain orzo. Add to spinach and mix. Season to taste. Cover with ajar lid to keep warm.
- Scallops: Heat oil in large skillet. Season scallops and add to oil, flat side down and cook until underside is golden brown, about 1-2 minutes. Flip scallops and reduce heat. Cover and cook until other side is golden brown and barely opaque throughout, another 2-3 minutes.
- To serve, divide orzo among 4 serving bowls. Place 4 scallops on each bowl. Top with equal amounts of the sauce and garnish with chives.
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