Pan-Seared Sea Scallops with Herbed Orzo and Parmesan | culture: the word on cheese
Acini di pepe, ditalini pasta, and small orecchiette all work well with this recipe and perform well either hot or cold—perfect for summer meals.
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Ingredients
- 2 pounds sea scallops (untreated and tendon removed)
- 2 teaspoons salt (separated)
- ¾ teaspoon white pepper
- 3 tablespoons vegetable oil
- 4 tablespoons olive oil
- 1 pound orzo
- 5 cups vegetable stock
- ¼ cup pine nuts (toasted)
- ½ cup chives (chopped)
- 1 cup parmesan cheese (shaved)
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