Orzo Risotto with Pan Fried Scallops & Artichokes

Adding Scallops & Artichokes to this Risotto dish transforms it into an elegant dinner for 2 that is quick and easy to prepare.

Ingrediencies

2 tablespoons of butter, divided

4 green onions minced (green portions only)

1/2 cup Orzo

2 1/4 cups of vegetable broth

1/2 cup of white wine

8 ozs of frozen or canned artichoke hearts patted, dried & chopped

1/2 tsp salt divided

1/4 cup parmesan cheese plus extra for serving

1 lemon grated zest plus the just of that lemon

12 ounces large sea scallops patted dry between paper towels

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1 tablespoon olive oil

2 tsp of chopped fresh parsley

1. Melt 1 tsp of butter in a medium pot over medium heat. Add the minced green onions & cook about 30 seconds. Stir in orzo and cook for 1 minute. Stir in broth, wine artichokes and 1/4 tsp salt and bring to a simmer. Reduce heat to medium-low, stirring often (we use an automated stirring utensil) until orzo is tender and liquid is mostly absorbed, about 20 minutes. Off the heat stir in the parmesan cheese, lemon zest, juice & remaining 1 tablespoon of butter, until the remaining liquid has a creamy texture. Season with salt & pepper to taste. Cover and keep warm in an oven warmer draw.

2. Sprinkle scallops with 1/4/tsp of remaining salt. Heat oil in a 12-inch skillet over high heat until just smoking. Add the scallops in a single layer. Cook without moving them until browned on one side (about 2 minutes). Flip them over and cook until browned on the second side (about 2 minutes).

3. Remove orzo from oven warmer draw and stir in parsley. Transfer to a serving bowl and top with the scallops and serve with extra cheese.

   
   

   

   Motored Stirer