Creamy Orzo with Sea Scallops, Asparagus and Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
6 oz.sea scallops1/2 cup yellow onion, diced2/3 cup orzo pasta1 cup asparagus, cut into 1 inch pieces5 Tbsp butter or margarine, divided1/4 cup grated parmesan cheese1/4cup heavy whipping cream1 Tbsp fresh parsley, chopped, plus more for garnish1/2 tsp saltFreshly ground black pepper, to taste
1. Rinse scallops and pat dry. Set to the side.
2. 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.
3. 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.
4. Fill a large sauce pan of water with 4 – 6 quarts of water and bring to a boil. Add the orzo and stir.
5. 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.
6. 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.
7. Serve immediately and enjoy!
Serving Size: makes 2 1-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user NAPLESNANCY.
2. 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.
3. 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.
4. Fill a large sauce pan of water with 4 – 6 quarts of water and bring to a boil. Add the orzo and stir.
5. 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.
6. 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.
7. Serve immediately and enjoy!
Serving Size: makes 2 1-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user NAPLESNANCY.
Nutritional Info Amount Per Serving
- Calories: 477.9
- Total Fat: 20.8 g
- Cholesterol: 73.1 mg
- Sodium: 359.4 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 2.1 g
- Protein: 25.3 g
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