Caramelized sea scallops and mediterranean orzo risotto

Main Dish
1 servings
20 min
45 min
Very Easy


Number of serving: 1

1)Caramelized Sea Scallops:

8-10 medium sized sea scallops

2 tablespoons clarified butter (4 tablespoons unsalted butter)

kosher salt

fresh lemon juice

2)Mediterranean Orzo Risotto:


1/4 cup red onion, diced

1/2 cup dried orzo pasta

1 cup chicken or beef stock

mozzarella or provolone cheese

1/2 cup cherry tomatoes, halved

1/2 cup raw spinach leaves

1 clove garlic, minced

Parmesan cheese

salt and pepper to taste


  • 1)Caramelized Sea Scallops:
    To make the clarified butter, cut 4 tablespoons of unsalted butter into cubes and put in a small saucepan over medium heat. Cook until a white film begins to form on the surface and skim off, leaving the clear butter. Set aside. If you have extra be sure to freeze it and use it later on for dipping lobster, brushing on flatbreads or sautéing meat or fish. Rinse the scallops and dry them using paper towels. Make sure they are as dry as you can get them before cooking so they will get a golden color when cooking. Sprinkle the scallops with kosher salt. Heat the clarified butter in a skillet over medium high heat, until the butter starts to smoke. Place the scallops in the skillet and cook for 3 minutes, or until the bottoms have become golden brown. Flip and continue cooking for another 2-3 minutes, or until they are golden on both sides and opaque in color. Remove from the pan and set on a cooling rack and squeeze the juice from a lemon over the top.
  • 2)Mediterranean Orzo Risotto:
    In a small saucepan, pour in your stock and bring to a simmer. Remove from heat and let sit on the stove. Heat the EVOO in a medium saucepan over medium heat. Add in the onions and sweat until soft and translucent. Toss in the orzo and coat in the oil and onion mixture. Toast the orzo for 2-3 minutes, stirring often to prevent it from burning or sticking. Pour in enough stock to coat the orzo and cook until all the liquid has absorbed. Continue adding the stock a little at a time until the orzo has doubled in size and is al dente. Should take about 15 minutes. Toss in the cheese, tomatoes, spinach and garlic. Stir to combine and let simmer for 5 minutes or until the liquid has reduced and it’s a nice creamy consistency. Season with salt and pepper to taste. Sprinkle freshly grated parmesan cheese on top once plated.


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