I'm currently working on a fun project, that I'm so excited about...I'm photographing a cookbook all about fresh seafood from the Gulf of Mexico, and I can't wait to see the finished book. It's going to be filled with awesome recipes and everything you need to know about all the different species of fish found in the Gulf. And I don't know about you, but it's pretty hard to beat a plate full of fresh, yummy seafood!
This recipe is a family favorite around our house and is easy, delicious and incredibly comforting. Fresh, sauteed bay scallops are the star of this dish, which will make an appearance in the upcoming book.
The creamy orzo pairs perfectly with the satisfying crunch of the asparagus, and the addition of grated Parmesan cheese rounds it out wonderfully. In fact, this recipe is a new version of THIS DISH that you might remember from an earlier post. That recipe has become such a big hit with you guys, that I decided to add a little bit of a new spin to it.
I hope you like it. :)
Bon Appetit, my friends!
Creamy Orzo with Bay Scallops, Asparagus and Parmesan
By Celeste Ward
1 lb. bay scallops
1/2 cup yellow onion, diced
1 lb. orzo pasta
1 cup asparagus, cut into 1 inch pieces
5 Tbsp butter or margarine, divided
1/2 cup grated parmesan cheese
1/2 cup heavy whipping cream
1 Tbsp fresh parsley, chopped, plus more for garnish
1/2 tsp salt
Freshly ground black pepper, to taste
Rinse scallops and pat dry. Set to the side.
Melt 1 tbsp of the butter in a large skillet over medium heat. Add the onion and sauté until soft, about 4 - 5 minutes. Remove the onions to a plate and set aside.
Next, add 2 tbsp of the butter to the skillet and melt over medium heat. Add the prepared scallops and sauté for 4 - 5 minutes. Place scallops on a heated platter and cover with foil.
Fill a large sauce pan of water with 4 - 6 quarts of water and bring to a boil. Add the orzo and stir.
After the orzo has been boiling for 5 minutes, add the asparagus to the same pot and continue to cook for 5 additional minutes. Once the orzo and asparagus are cooked and tender, drain well and pour into a large mixing bowl.
Quickly add the parmesan cheese and the final 2 tbsp of butter to the orzo and asparagus mixture. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream, while stirring. Next, add the sautéed onions, scallops and fresh parsley. Mix well. Season with salt and pepper. Garnish with additional parsley.
Serve immediately and enjoy!