Seared Scallops over lemon spinach orzo
This dish was inspired by the sea. When you drive around the coastal cities in Puerto Rico, you cannot help but be inspired by all the seafood options. Most of the seafood here is locally caught but even the imported seafood is great to work with. So we decided to do seared scallops over a bed of lemon spinach orzo and topped with a bacon mushroom crumble. We hope you enjoy!
Ingredients
- 2 ½ lbs. of Scallops
- 16 oz. box of orzo
- 4 tablespoons of butter (2 for searing of scallops and 2 for the sauce)
- 2 tablespoons of olive oil
- 1 tablespoon of garlic salt
- 1 teaspoon of fire roasted tomato or sun dried tomato (chopped)
- 1 teaspoon red chili pepper flakes
- 1 teaspoon lemon pepper
- 1 teaspoon McCormick black pepper
- 1 teaspoon of Herbs de Provence
- ½ cup diced onion
- 4 cloves of garlic (minced)
- ½ cup a lemon juice
- Zest 1 lemon
- 2 sprigs of thyme
- 2 cups of spinach
- 1 teaspoon of capers
Instructions
- Gather your ingredients
- Put 5 quarts of water in a pan and set to boil.
- Drizzle a little olive oil in the pan, cover and forget.
- While the water is warming up. Start on you topping by adding your mushrooms and bacon to a sauté pan. Fry until bacon is crisp.
- Be sure to stir your mushrooms and bacon to prevent from burning. Sprinkle a pinch of Herb of Provence and Black pepper to give it a little flavor.
- Once the bacon is crispy, Remove from Sauté pan using a slotted spoon and put on plate lined with a napkin.
- Drain the bacon drippings from the pan. You can leave about a teaspoon in the pan for flavor and put the pan back on the stove off the heat. This will be for the scallops later.
- With a second Saute Pan. Add your 2 tablespoons of butter and your 2 tablespoons of olive oil in and set to medium high heat until the butter melts.
- The water in your pot should be boiling at this point. Add your pasta to the boiling water for about 10-13 mins or until tender.
- Move back to your 2nd sauté pan and add your onions, spinach and garlic.
- Then add your lemon pepper, herbs of provence, chili peppers, roasted tomatoes, thyme and lemon juice to your 2nd sauté pan. Set to low heat and let simmer until pasta is ready.
- Once your past is tender, it is time to strain the pasta.
- Add the pasta to the second sauté pan. Mix the pasta with the rest of your sautéed ingredients. Add 1 tablespoon of parmesan and Salt and pepper to taste. Turn off heat and cover and let sit until ready for plating
- Now with your first sauté pan that you had the bacon in. Put it on medium high heat and add in your 2 tablespoons of butter until melted
- While your butter is melting, Season the top of your scallops with garlic salt and black pepper.
- Then place your scallops season side down into your hot sauté pan.
- While your scallops are cooking, Season the tops again similar to how you did the first time.
- After about 2 minutes or until seared and golden brown, Flip the scallops for another 2 minutes. You may need to do this in batches. If so, you may need to add 2 tablespoons of butter to your pan per batch.
- Once your scallops are perfectly seared and seasoned on both sides. Remove them and set them on a baking sheet with parchment and get ready for plating.
- You will want to start by creating a bed with your pasta.
- Then add your scallops on the pasta
- Then top with your bacon and mushroom topping.
- Enjoy your dish!
