#scallopspecial

[mesange03]

Indulge in this luxurious dish featuring tender bay scallops, vibrant asparagus, and creamy Parmesan orzo. Each bite is a harmonious blend of flavors and textures, elevated by the richness of the creamy sauce. Perfect for a special dinner or a delightful weeknight treat.

Ingredients: 1 lb bay scallops. 1 bunch asparagus, trimmed and cut into 1-inch pieces. 2 cups orzo pasta. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 cup chicken or vegetable broth. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh chopped parsley for garnish.

Instructions: Cook orzo according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add bay scallops to the skillet and cook until they are opaque and lightly browned, about 2-3 minutes per side. Remove scallops from the skillet and set aside. In the same skillet, add the asparagus pieces and cook until they are tender-crisp, about 4-5 minutes. Pour chicken or vegetable broth into the skillet and bring to a simmer. Stir in heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. Add cooked orzo and bay scallops back to the skillet, stirring gently to combine. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste. Garnish with fresh chopped parsley before serving. Enjoy your creamy orzo with bay scallops, asparagus, and Parmesan!

Prep Time: 15 minutes

Cook Time: 20 minutes

Visit Abaddon

[robcolt]

The scallops in this elegant dish are seared just right and served with a rich saffron beurre blanc sauce. The flavors and textures go well together.

Ingredients: 12 large scallops, patted dry. Salt and black pepper to taste. 2 tablespoons olive oil. 1/4 cup white wine. 1 shallot, minced. 1/4 cup heavy cream. 1/4 teaspoon saffron threads. 1/2 cup unsalted butter, cubed and chilled. 1 tablespoon fresh lemon juice. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Season scallops with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add scallops to the skillet and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm. In the same skillet, add white wine and shallot. Cook until shallot is translucent, about 2 minutes. Add heavy cream and saffron threads to the skillet. Stir and let it simmer for 2-3 minutes. Reduce heat to low and gradually whisk in the chilled butter, a few cubes at a time, until the sauce is smooth and thickened. Stir in lemon juice and season with salt and pepper to taste. Place scallops on serving plates, spoon saffron beurre blanc over them, and garnish with chopped parsley. Serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ithaca Catholic Worker

[d0mesticati0n]

Indulge in this luxurious dish featuring tender bay scallops, vibrant asparagus, and creamy Parmesan orzo. Each bite is a harmonious blend of flavors and textures, elevated by the richness of the creamy sauce. Perfect for a special dinner or a delightful weeknight treat.

Ingredients: 1 lb bay scallops. 1 bunch asparagus, trimmed and cut into 1-inch pieces. 2 cups orzo pasta. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 cup chicken or vegetable broth. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh chopped parsley for garnish.

Instructions: Cook orzo according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add bay scallops to the skillet and cook until they are opaque and lightly browned, about 2-3 minutes per side. Remove scallops from the skillet and set aside. In the same skillet, add the asparagus pieces and cook until they are tender-crisp, about 4-5 minutes. Pour chicken or vegetable broth into the skillet and bring to a simmer. Stir in heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. Add cooked orzo and bay scallops back to the skillet, stirring gently to combine. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste. Garnish with fresh chopped parsley before serving. Enjoy your creamy orzo with bay scallops, asparagus, and Parmesan!

Prep Time: 15 minutes

Cook Time: 20 minutes

koffee kuppe