Seared Scallops or Shrimp With Orzo Risotto

Ingredients

Orzo Risotto

• 1 2/3 cups orzo pasta
• 1 tablespoon olive oil
• 1 cup mushroom, diced
• 1/3 cup onion, diced
• 1/3 cup sun-dried tomato, diced
• 1/3 cup red pepper, diced
• 2 cups chicken stock
• 1/2 cup parmesan cheese, freshly grated
• 2 tablespoons parsley, chopped
• 1/2 cup whipping cream

Scallops

• 2 tablespoons olive oil
• 3/4 lb large scallop (from Nova Scotia if you can) or large shrimp
• salt & freshly ground black pepper

Top

• freshly grated parmesan cheese

Directions

1. 1

   Cook orzo according to package directions and set aside.

2. 2

   In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.

3. 3

   Add stock and bring to a boil.

4. 4

   Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.

5. 5

   Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.

6. 6

   Sprinkle parmesan cheese over risotto and top with scallops or shrimp.