Seared Scallops with Artichoke Orzo Risotto For Two | America's Test Kitchen
Pasta stands in for rice in this delicious take on classic risotto.
Keywords
- Fish & Seafood
- Vegetables
- Grains
- Main Courses
Ingredients
- 2 tablespoons unsalted butter , divided
- 1 shallot , minced
- 2 garlic cloves , minced
- ½ cup orzo
- 2¼ cups chicken or vegetable broth , plus extra as needed
- 4 ounces frozen artichoke hearts , thawed, patted dry, and chopped
- ½ teaspoon table salt , divided
- 1 ounce Parmesan cheese , grated (½ cup), plus extra for serving
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 12 ounces large sea scallops , tendons removed
- 1 tablespoon vegetable oil
- 2 teaspoons chopped fresh parsley
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