Seared Scallops with Artichoke Orzo Risotto For Two
Pasta stands in for rice in this delicious take on classic risotto.
Keywords
- Main Courses
- Fish & Seafood
- Grains
- Vegetables
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Cooking tools:
- Nonstick skillet
- Saucepan
- Paper towel
- Wooden spoon
- Measuring spoon
- Cutting board
- Chef's knife
- Grater
- Serving bowl
- Measuring cup
- Stove
- Spoon
- Tongs
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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