Creamy Tuscan Orzo

With seared bay scallops

Print Recipe

Servings: 4

Who doesn’t love a one-pot meal!? Especially one with plump little scallops coated in a divine buttery parmesan sauce. It’s creamy-rich comfort seafood and pasta to warm up your wintry day.

Ingredients

4 tablespoons olive oil, divided

4 tablespoons butter, divided

1 jar (3.5-ounce) capers, drained, dried

2 pounds bay scallops, patted dry

1 medium onion, diced

6 ounces shallots, thinly sliced

4 cloves minced garlic

1½ cups uncooked orzo

¼ cup sundried tomatoes, julienne-cut

¼ cup white raisins

1 tablespoon Italian seasoning

2 tablespoons Dijon mustard

Zest and juice of 1 orange

2–3 cups chicken broth

1 cup heavy cream

1 cup grated parmesan

3 cups torn spinach

Salt and pepper to taste

½ cup toasted pine nuts

Fresh basil

Directions

Heat 1 tablespoon each of oil and butter in heavy skillet over medium-high heat. When shimmering, add capers. Fry 2 minutes. Remove with slotted spoon and drain.
Add another tablespoon of oil and butter to the skillet. Add scallops, making sure not to crowd. Sear about 2 minutes before turning. Cook another 2 minutes until fully seared. Remove and set aside.
Add remaining oil, butter, onion and shallots to the skillet. Once tender, add garlic and cook for 1 minute. Add orzo through orange juice. Cook 3–4 minutes, stirring to infuse pasta with the flavors.
Add 2 cups broth plus cream. Reduce to a simmer. Cook and stir uncovered until pasta is tender. Add more broth if needed. Remove from heat. Stir in cheese and spinach to wilt. Taste and season. Top with scallops, nuts and basil.
Serve with sourdough toast spread with butter and toasted capers.