Orzo with Scallops and Truffle
Breakfasts • European
Description
The recipe was shared by chef John Smith from a popular American restaurant.
Ingredients
- Orzo Pasta 10 oz
- Chicken Broth 25 fl oz
- Butter 10 oz
- Vegetable Oil to taste
- Scallops 10 oz
- Salt to taste
- Grated Pecorino Pepato Cheese 0 oz
- Truffle Oil to taste
- Truffle to taste
Step-by-Step Guide
Step 1
Cook the orzo in salted water until al dente for 5–7 minutes.
Step 2
Drain in a colander, let the water drain, and transfer to a saucepan.
Step 3
Add 600 ml of warm chicken broth, a little salt, and cook until done over medium heat for 3–4 minutes.
Step 4
Once the pasta is ready, pour in the remaining 200 ml of broth, 160 grams of butter, and 40 grams of Parmesan.
Step 5
Cover with a lid and let it sit for 2–3 minutes.
Step 6
While the pasta is resting, sauté the scallops. Pour vegetable oil into a skillet and place it over medium heat.
Step 7
When the skillet is heated, add 40 grams of butter, melt it, and place the sea scallops in.
Step 8
Increase the heat to maximum and sear the scallops on one side until they have a nice golden crust.
Step 9
Flip the scallops to the other side and turn off the heat completely, adding salt to taste.
Step 10
Remove the lid from the pot with orzo, quickly stir with a silicone spatula as if whipping the mixture to achieve a creamy sauce texture.
Step 11
Transfer the orzo to a plate, top with the sautéed scallop, drizzle with truffle oil, and sprinkle with grated Parmesan.
Step 12
Top with grated truffle.
Step 13
Serve.
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