Seared Scallops with Orzo

Treat yourself to something really special and tasty. The recipe feeds 2 as a main course or up to 6 as an appetizer.  You'll wow your dinner guests with this one.  Make sure the scallops you purchase have not been frozen as they will not sear properly and get mushy.

What you’ll need:

1 pound of fresh sea scallops*

Corn Starch

1 cup orzo

1 stick salted butter

1 medium sweet onion (diced into 1/4 inch pieces)

1 medium zucchini (diced into 1/2 inch pieces)

2 pressed gloves of garlic (may substitute garlic powder)

2 cups chicken stock

1/4 cup half and half

Salt & Pepper to taste (make sure to taste before adding as some chicken stocks contain a bit of salt and you do not want to over-salt).

In a medium saucepan saute half stick butter, zucchini, onions and garlic until onions are almost translucent.   Remove into a bowl.

Place remaining butter in saucepan. Add chicken stock and bring to a boil.  

Add the orzo and stir. Reduce heat to a simmer.  Orzo will absorb the stock. Taste and if orzo is still al dente' add more stock.  Stir so orzo does not stick to saucepan.  When orzo is soft, add the half and half and stir.  Finish with salt and pepper to taste.

Scallops:  

Pat scallops dry on both sides.

Heat a skillet on high heat with a tablespoon of olive oil.  Quickly dredge scallops on the two flat sides in a light dusting of corn starch.  

Place scallops in hot skillet - do not overcrowd.  Also you don't want to flip the scallops too much. Just let them sear on one side (2-3 minutes) then flip to the other side.  Scallops are done when they turn white and the flesh firms-up a bit.

Place orzo in center of dinner plate.  Add zucchini/onion mixture on top (If this has gotten cold while cooking the scallops or orzo, just reheat covered in a microwave).  Place scallops on top of zucchini/onion mixture and serve. with our Dalla Gasperina Vineyard Sauvignon Blanc - a match made in heaven!