Scallops with Sun Dried Tomatoes and Goat Cheese Orzotto

by Shawnda on May 26, 2010

in Pasta, Rice, and Grains,Seafood

Scallops with Sun Dried Tomatoes and Goat Cheese Orzotto

My very, very favorite way to prepare scallops is to wrap them in bacon and serve with a blackberry-port sauce, a la Peabody. As a matter of fact, it’s the only way I’ve made scallops in the last two years. We make our own port so it’s always fun to work a bottle of our house wine into dinner and then drink the rest with dinner.

The last time we ate at Patranella’s, I ordered the scallops. They serve their scallops over risotto topped with a tomato relish. It was an off dish… a tad more miss than hit but as The Foodie Groom and I picked it apart, we decided that they were definitely on to something. (I’m not just my own worst critic :) ) And the next time we found scallops on sale, we’d take a crack at it ourselves with a house favorite, Sun Dried Tomato Jam.

Scallops with Sun Dried Tomatoes and Goat Cheese Orzotto

The Foodie Groom declared the dish a winner and went back for seconds. Me? I held out for dessert. It was a nice change from our usual scallops dish… how can you go wrong with sun dried tomato jam and goat cheese?

Scallops with Sun Dried Tomato Jam and Goat Cheese Orzotto

Ingredients

  • 1/2 recipe Sun Dried Tomato Jam
  • 3 Tbsp olive oil, divided
  • 1 medium shallot, chopped
  • 1 clove garlic, minced
  • 1 cup whole wheat orzo
  • 4 cups chicken broth, warmed
  • 2 oz goat cheese
  • Salt
  • Pepper
  • 16 jumbo scallops

Instructions

  1. Heat 1 Tbsp olive oil in a large saute pan over medium heat.
  2. Cook shallot until softened and add garlic, stirring and cooking an additional minute.
  3. Add orzo and stir thoroughly to coat the pasta. Add chicken broth to the saute pan 3/4 cup at a time, stirring frequently to keep the pasta from sticking. Add additional broth before the previous addition has been completely absorbed.
  4. Add the last of the broth and crumble the goat cheese into the pan. Stir until the goat cheese melts and the broth has almost been completely absorbed.
  5. Salt and pepper to taste and remove from heat.
  6. Heat 1 Tbsp oil in another saute pan. Pat scallops dry and salt and pepper both sides.
  7. Cook half of the scallops 3-5 minutes on each side. Add the additional oil and cook the remaining scallops.
  8. Divide the orzotto between 4 bowls. Top with scallops dressed with Sun Dried Tomato Jam.
Nutritional Information
Without Sundried Tomato Jam
Calories: 391 | Fat: 15.1 | Fiber 9
WW Points: 8
With Sundried Tomato Jam
Calories: 510 | Fat: 22.3 | Fiber 10.7
WW Points: 11

Notes

Yields: 4 servings

Confections of a Foodie Bride

{ 18 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: