Scallops with Pumpkin and Herbed Orzo Pasta

Scallops with Pumpkin and Herbed Orzo Pasta
Cook / Prep Time: 45 min

It’s obvious that the scallops are amazing but the pumpkin and herbed orzo pasta is so unique and delicious.  The sweet creamy pasta is a great compliment to the basic pan seared scallops.  - Jen

For the Orzo
8 oz Orzo Pasta
3 Tbsp Butter
2 Cups Pumpkin (peeled, seeded and diced into ½” pieces)
3 cloves Garlic (minced)
1 Tbsp Parsley (chopped)
1 Tbsp Fresh Thyme (chopped)
Salt and Pepper to taste
For The Scallops
1 lb Scallops (side muscle removed)
1 Tbsp Vegetable oil
2 Tbsp Shallot (finely chopped)
2 cloves Garlic (minced)
1/3 cup White wine
1/3 cup Cream
1 Tbsp Parsley (chopped)
2 Tbsp Toasted Pumpkin seed

Serves 4

For the Orzo

8 oz Orzo Pasta
3 Tbsp Butter
2 Cups Pumpkin (peeled, seeded and diced into ½” pieces)
3 cloves Garlic (minced)
1 Tbsp Parsley (chopped)
1 Tbsp Fresh Thyme (chopped)
Salt and Pepper to taste

For The Scallops

1 lb Scallops (side muscle removed)
1 Tbsp Vegetable oil
2 Tbsp Shallot (finely chopped)
2 cloves Garlic (minced)
1/3 cup White wine
1/3 cup Cream
1 Tbsp Parsley (chopped)

Make the Orzo
 

  1. Bring a medium sized pot of salted water to a boil. Cook the orzo in the water for 6-8 minutes. You want them still al dente. Reserve 1 cup of the pasta water, then drain the rest away. Reserve the orzo.
  2. Melt butter in a large non-stick pan over medium heat. Add the pumpkin and the shallots, and sauté them together for 6-8 minutes as well. Then add the garlic and sauté for another 2-3 minutes. Now, add the orzo to the pan along with the chopped parsley. Also add ½ of the cup of pasta water at this time. Stir until the orzo is mixed in well and heated through. Season with salt and pepper, and set aside. Keep this mix warm though.

 

Make the Scallops
 

  1. In another pan over medium high heat, heat the vegetable oil and sear the scallops. Cook the scallops for 11/2 to 2 minutes per side. Flip the scallops only once during the cooking process. You want the scallops to have a nice golden color on each side. Transfer scallops to a plate.
  2. In the same pan, add 1 tbsp butter and sauté the shallot and garlic for 1 minute. Add the white wine and bring to a boil, while scraping the bottom of the pan with a wooden spoon. Stir in the cream and the chopped Thyme. Bring this to a boil until thickened, about 1-2 minutes.
  3. Place scallops on top of a bed of orzo, and drizzle the sauce on each plate and over the scallops. Garnish the plates with the toasted pumpkin seeds and some chopped parsley.
  4. 2 Tbsp Toasted Pumpkin seeds

 

 

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