This mock “risotto” takes only 10 minutes to make and doesn’t need constant stirring. Instead of using traditional rice for the risotto, I use orzo, a rice-shaped pasta, and a large nonstick skillet for this quick meal. The orzo has a creamy texture when cooked this way. Using a large, nonstick skillet instead of a saucepan increases the surface area so the orzo cooks faster and doesn’t stick. There’s no need for constant stirring as with a rice-based risotto.
While the risotto boils, the scallops are sauteed. Sweet, tender scallops need very little cooking. In fact, to remain delicate and flavorful, they should be cooked only a few minutes over high heat in a skillet large enough to hold them in one layer without touching. The result will be a crusty coating while the inside remains juicy.
Helpful Hints:
- When buying scallops, ask for dry, not wet scallops. The wet ones have been treated with a solution that helps keep them moist. They will be difficult to sear and brown.
Seared Scallops
Yield 2 servings. Recipe by Linda Gassenheimer.
3/4 pound fresh, large scallops
1 tablespoon canola oil
Salt and freshly ground black pepper
Pat scallops dry with a paper towel. Heat oil in a skillet over-high heat. When smoking, add scallops and sauté 2 minutes, turn scallops over and sear 1 minute. Add salt and pepper to taste.
