Scallop Orzotto: With Fennel, Orange, And Goat Cheese
15m prep 25m cook 40m ready
A creamy orzo pasta dish with seared scallops, fennel, orange, and goat cheese. Quick and elegant, perfect for a fancy weeknight dinner.
Ingredients
- 340 g sea scallops
- Kosher salt and freshly ground black pepper
- 29.6 ml extra-virgin olive oil
- 1 medium fennel bulb trimmed, cored, and thinly sliced
- 0.5 small red onion thinly sliced
- 2 garlic minced
- 4.93 ml fresh thyme chopped
- 532 ml chicken or vegetable broth
- 237 ml orzo pasta
- 29.6 ml freshly squeezed orange juice
- 9.86 ml fresh orange zest
- 113 g goat cheese crumbled
- 29.6 ml fresh chives sliced
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 242 mg
- Iron: 2.64 mg
- Magnesium: 55.8 mg
- Phosphorus: 517 mg
- Potassium: 660 mg
- Zinc: 1.91 mg
Let's Cook
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Step 1.
Pat the scallops dry with paper towels and season each side with salt and pepper.
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Step 2.
Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add the scallops and cook for 2 minutes without moving them. Flip and cook for 1 more minute. Transfer to a warm plate and cover loosely with foil.
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Step 3.
Add the sliced fennel and red onion to the skillet. Cook until tender and golden, about 10 minutes, adding more oil if needed. Stir in the minced garlic and thyme; cook for 1 minute. Season with salt and pepper.
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Step 4.
Pour in the chicken or vegetable broth and bring to a simmer. Stir in the orzo, orange juice, and orange zest. Cover and simmer over medium-low heat, stirring often, until the orzo is cooked and most liquid is absorbed, 10 to 12 minutes. Remove from heat and gently stir in the crumbled goat cheese.
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Step 5.
Place the scallops back on top of the orzo in the skillet. Cover and let rest for 2 to 5 minutes to warm through. Serve the orzo topped with scallops and sprinkled with chives.
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