Pan Seared Scallops with Orzo and Pea Purée
Want to know the great thing about scallops (besides being absolutely delicious)? They are super easy (and quick) to make, and are an absolute crowd pleaser meal. Scallops are naturally sweet, so they are best paired with a simple sauce. These scallops are pan seared in a flavorful butter sage sauce. The trick is to cook them correctly in order to get them chewy, but not tough.
Scallops are great served on their own, over a salad, or with some pasta. In this recipe, I paired the scallops with a lemon orzo. To add some complexity to the dish, a pea purée.
This dish is super flavorful, light, and easy to prepare. Plus, it's pretty healthy!
{Pan Seared Scallops with Orzo and Pea Purée}
Serves 2
Ingredients:
6-8 scallops, tendons removed
3 tbs butter
1 1/2 tsp fresh chopped sage
3/4 cup orzo
1 1/2 cup water
1/2 lemon
1/2 lb peas
2 tbs grated parmesan cheese
3 tbs olive oil
1 tsp garlic
Salt and pepper to taste
Directions:
Bring the water to boil and add the orzo. Reduce the heat to simmer and cover. Cook for about 15 minutes or until the orzo is tender and the water absorbed.
While the orzo is cooking make the pea purée. Boil the peas for about 4 minutes, or until tender. Add the peas, 1 tbs of the parmesan, olive oil, and garlic to a blender or a food processor. Blend until a purée is formed, you may have to add more olive oil or even a splash of water. Salt to taste.
When the orzo is almost done, add the lemon juice and remaining tablespoon of parmesan. Stir and set aside.
Over high heat melt the butter in a cast iron. Once the butter is melted, add the sage. Lightly season the scallops with salt and pepper and add to the cast iron. Sear for 2 minutes a side, periodically spooning the buttery sage sauce over the scallops.
Spoon pea purée on plate, top with orzo and scallops.
