Summer scallops with orzo and greens puree is a delightful, refreshing dish bursting with surprising flavors. The greens purée combines a medley of vegetables, pistachios, basil, and green apple with a touch of balsamic vinegar. Paired with a crunchy orzo salad featuring corn, bacon, and peas, this dish has a taste of summer in every bite!
This recipe captures the essence of summer in every bite, offering vibrant colors and flavors that are both light and refreshing. Succulent scallops are paired with a silky puree made from a blend of vegetables, pistachios, balsamic vinegar, and green apple. The green apple also adds a crunchy element to the orzo salad, complementing the corn and bacon. The green apple’s sweet yet tart profile is the secret ingredient that will delight your palate. With its array of fun, contrasting textures and flavors, this dish is irresistibly delicious and perfect for an impressive dinner party.
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How to Make Summer Scallops with Orzo and Greens Puree
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Kitchen Tools Required
- large pot
- stirring spoon
- blender
- large skillet
- tongs
- slotted spoon
- ladle
FAQ
Can I use frozen scallops?
Yes, if using frozen scallops let them thaw in the refrigerator overnight.
What size scallops should I buy?
I recommend buying the largest size you can find at your grocery store. They will typically be labeled as "jumbo" or "U10" (meaning less than 10 scallops per pound).
How do I store leftovers?
Transfer the orzo, greens puree and scallops to separate airtight containers and store in the refrigerator for 1 day.
Summer Scallops with Orzo and Greens Puree
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
Description
Summer scallops with orzo and greens purée is a delightful, refreshing dish bursting with surprising flavors. The greens purée combines a medley of vegetables, pistachios, basil, and green apple with a touch of balsamic vinegar. Paired with a crunchy orzo salad featuring corn, bacon, and peas, this dish has a taste of summer in every bite!
Ingredients
Greens Puree
- 1 small yellow onion, cut in large chunks
- 1 green pepper, cut in large chunks
- ½ zucchini, cut in large chunks
- ½ green apple, cut in large chunks
- 1 cup peas (fresh or frozen)
- ¼ cup pistachios
- 2 cups vegetable broth
- 1 cup spinach
- ½ cup fresh basil
- 2 tbsp balsamic vinegar
- 1 tsp salt + ¼ tsp black pepper
Orzo
- 3 strips thick cut bacon, finely diced
- 1 cup sweet corn (fresh, canned or frozen)
- 1 cup dried orzo pasta
- 2 cups vegetable broth
- ¼ cup low-fat milk
- ¼ cup peas (if using frozen, thaw beforehand)
- ½ green apple, finely diced
Scallops
- 1 ½ lb fresh jumbo scallops
- salt + black pepper to taste
- 3 tbsp olive oil
- 3 tbsp unsalted butter
Instructions
Greens Puree
- Cook the greens: Add the onion, pepper, zucchini, apple, peas, pistachios and broth to a large pot. Bring the mixture to a boil, then reduce the heat and let simmer for 10 minutes or until most of the broth has evaporated.
- Puree the greens: Transfer the mixture to a blender along with the spinach and basil, then blend until smooth and creamy. Pour the puree into a large bowl to cool at room temperature and set aside.
Orzo
- Cook the bacon: Place a large skillet over medium-high heat. Once hot, fry the bacon until crispy. Turn off the heat, then remove the bacon using a slotted spoon and place on a paper towel lined plate. Set aside.
- Cook the orzo: Place the skillet back on the heat over medium heat. Add the corn to the bacon fat and let brown and caramelize. Next add the orzo and cook for 2 minutes to get it nice and toasty. Pour in the broth and bring to a boil. Reduce the heat and let simmer for 10 minutes until the orzo is cooked. Remove from the heat then add the milk and stir until creamy.
- Add the crunch: Add the peas, apples and cooked bacon to the orzo then mix well. Transfer the orzo to a large plate and set aside, then clean out the skillet to cook the scallops.
Scallops
- Cook the scallops: Pat the scallops dry using a paper towel, then season with salt and pepper. You will need to cook the scallops in two batches. Place a large skillet over medium-high heat. Once the skillet is hot, add 1 ½ tablespoon oil and let it get smoking hot. Place half of the scallops in the oil and do not touch them for 2-3 minutes. Add 1 ½ tablespoon butter to the skillet, then use tongs to flip each scallop. Use a spoon to baste the scallops for 1 minute. Remove the scallops and set aside on a paper towel lined plate. Repeat for the remaining scallops.
- Serve and enjoy: Ladle a spoonful of greens puree to the bottom of a wide, flat bowl. Next, take a spoonful of orzo salad and spoon it onto the outer left edge of the greens puree. Place 4 scallops over the orzo. Garnish with a few fresh basil leaves and enjoy!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Mains
- Method: Stovetop
Nutrition
- Calories: 644
- Sugar: 15g
- Sodium: 1669mg
- Fat: 33g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 79mg
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