Wednesday, November 19, 2014

Scallop and Spinach Orzo in White Wine Butter Sauce

I did my weekly meal planning and decided on this delicious looking scallop and spinach orzo. When pulling together my grocery list, the pin went nowhere. "Website not found" after I had my heart set on this plate of deliciousness. Eff.

I decided to wing it and it turned out better than I ever imagined. Olivia destroyed it, with no idea how much spinach she was eating. And it's not that bad for you. I mean, it's pasta with butter sauce, but it's no Paula Deen.

I had to share. And write it down. I winged it and don't measure anything, so this isn't exact, but hopefully it works out for you guys.

1/2 box (8 ounces) orzo
8 medium/large scallops
3 teaspoons olive oil
2 cups of chicken broth
2 cups chopped fresh spinach
3 T butter
1/2 cup white wine
1/2 lemon

1. Mix orzo in a pot with the olive oil over medium heat. Sautee until some of the orzos (is that a thing? what's the plural of orzo?) are brown. 
2. Add in 2 cups of chicken broth. Boil 10 minutes.
3. Add spinach, boil another 5 minutes. The entire time the orzo is boiling, add a little more water as needed. You want the orzo cooked, but most all of the liquid boiled off. Wing it. It'll turn out alright.
4. While the orzo is cooking, add the butter to a pan and cook the scallops on medium/high heat - you want it pretty hot. They should be no longer clear in the middle - and get brown and crispy on the edges from the butter. They'll cook up quick. Probably no more than 5 minutes.
5. Remove the scallops from the pan, add wine to the pan (keeping in the leftover butter and the brown from the scallops) and boil it for 2 minutes, scraping the pan. 
6. Add your wine / butter sauce to the orzo. Squeeze in your lemon and stir. Plate and top with scallops.

Yum. I might make it again this week.