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

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{ 18 comments… read them below or add one }

1 shannon abdollmohammadi May 26, 2010 at 7:52 am

The hubby and I decided we would cook scallops this weekend. I was actually wondering what I would do with them…thanks to your post..I know!!!

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2 heather May 26, 2010 at 7:56 am

orzotto! i’ve made farroto and risotto and pasta risotto-style [is there a word for that?], but never orzotto… which technically is pasta… still, i love it! the last time we had scallops it was on a bed of creamy orzo. definitely will try this method.

cheers,

*heather*

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3 Melissa May 26, 2010 at 9:37 am

I think my hubs would love this dish! Thanks!

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4 Josie May 26, 2010 at 10:40 am

OMG Yum!

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5 Georgia @ The Comfort of Cooking May 26, 2010 at 12:11 pm

Wow, those are gorgeous! A definite must-try for dinner sometime. Great recipe!

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6 Bridget May 26, 2010 at 12:32 pm

I love that sun-dried tomato jam! I made it for Easter, and I was so proud that my family liked it as much as I do. I’ve only served it with bread and cheese and sausage. I wish I could get good scallops in my little desert town, because I know my husband would love this combination.

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7 Joanne May 26, 2010 at 1:43 pm

Congrats on holding out for dessert in the wake of this awesome dish! That must have been no easy feat.

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8 Lisa @ The Cooking Bride May 26, 2010 at 3:23 pm

I love scallops. I’ve tried pushing them on my husband to no avail.

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9 Cara May 26, 2010 at 6:19 pm

Love the new design! And you’re right, you can’t go wrong with goat cheese and sundried tomatoes :)

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10 Andrea May 27, 2010 at 4:34 am

I have to admit that I’m afraid of seafood. I’ve always been of the mentality that it’s icky. However, one of my new years resolutions was to learn to be able to eat it and so far I’ve mastered salmon and shrimp. I think scallops are a worthy next dish. Thanks!

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11 Maria May 27, 2010 at 3:53 pm

I love the tomato jam. Yum!

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12 Lauren May 28, 2010 at 6:08 am

This dish is a fantastic combination of delicious flavors! Scallops just scream summer to me, and I love goat cheese and sundried tomatoes together. YUM!

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13 Cherine May 29, 2010 at 1:57 am

I love scallops and this dish looks absolutely good!

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14 Linn @ Swedish home cooking May 29, 2010 at 3:24 pm

Orsotto…that’s fun! And it sounds delicious.

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15 vanillasugar May 31, 2010 at 5:59 pm

sun dried tomato jam….oh my gosh, that is just heavenly. i must try this just for the jam! LOL

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16 peabody June 3, 2010 at 1:21 pm

I love that you make your own port…that’s cool.

The jam looks super tasty.

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17 Elyssa J. August 5, 2010 at 5:04 pm

These look delicious!! I, too, am a goat cheese addict and have been craving scallops lately! I think that I might also make some of that sun dried tomato jam this weekend….

Thanks for the great ideas!!

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18 Cajun Remoulade December 19, 2010 at 4:19 pm

I was looking for a scallop recipe for dinner this week and I think I have found one that the family will enjoy. I can’t wait to try it out. Thanks for sharing this great recipe

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