The Orzo

  • 1C Orzo pasta

  • 1 Shallot, minced

  • 1 Garlic clove, minced

  • 1tbsp Grapeseed oil

  • 4C Chicken stock, warmed

  • 1tbsp Parmesan, grated

  • 1 Bay leaf

  • 3 sprigs Thyme

 

Although Orzo is a pasta, we are going to cook it like a risotto to achieve a wonderfully rich and creamy finish product.

  1. Start by adding the oil, shallot, and garlic to a medium sized pot. Place the pot on the stove on a low heat and slowly cook out, stirring occasionally, until translucent.

  2. Add the uncooked orzo to the pot as well as the bay leaf and thyme.

  3. Working in 1/2 cup increments, we want to add the warmed chicken stock to the pot in stages, only adding more once the previous amount has been absorbed by the pasta grains. Stir frequently.

  4. Continue this until the pasta has reached a nice and tender texture.

  5. When the pasta is cooked, remove the bay leaf and the thyme sprigs. Add the parmesan, mix thoroughly, and remove from heat. Place a lid onto the pot to keep it warm until ready to serve.

Herb Sauce

  • 500mL Chicken stock

  • 2 cloves Garlic, minced

  • 2 Shallots, minced

  • 1tsp Vegetable oil

  • Equal parts Tarragon, Parsley, Pea Shoots

 

  1. Start by adding the shallot, garlic, and oil into a medium sauce pot along. Place onto the stove on a medium/low heat.

  2. Cook until translucent, add the chicken stock. Increase the temperature and reduce the stock by half.

  3. Let cool slightly before transferring to a blender.

  4. Add the reduced stock, and the herbs to a blender and blend on high for 30 seconds.

  5. Strain liquid. Cool immediately.

Scallop

  • Fresh Scallops

  • 1tbsp Vegetable oil

  • 1tbsp Butter

  • 2 Lemon peels

  • 1 clove Garlic

 

  1. Chose a non-stick pan that has more than enough space to where you wont be overcrowding scallops into, we will need to maintain our heat and overcrowding the pan will end up with steamed scallops, not seared. Also, let the scallops come to room temperature so they will cook evenly.

  2. Add the oil into the pan and place that onto the stove on a medium/high temperature.

  3. Pat the top of the scallops dry with a piece of paper towel.

  4. Right before adding the scallops to the pan, lightly season the scallops as well as the pan itself (this will help it keep from sticking). Once you can see a few wisps of smoke coming from the oil in the pan, add the scallops face down, it should sizzle.

  5. Maintain a constant heat to where you can evenly sear each scallop.

  6. By the time the scallop has been nicely caramelized, it should be about 3/4 cooked. A good indicator for a nicely cooked scallop is the touch, it should be firm but with a spring. At this point add the butter, lemon peel, and garlic.

  7. The butter should start to foam immediately, use this to baste the scallops until they are cooked.

To Assemble

  • Orzo

  • Prosciutto, thinly sliced

  • Herb sauce

  • Scallops

 

  1. If the orzo needs to be warmed up, add a touch of chicken stock to the pot and gently stir it until hot.

  2. For extra appeal, use a hand blender to create bubbles into the herb sauce before adding to the plate.