Name: Seafood Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb Large Shrimp, peeled and deveined; 8 oz Sea Scallops; 1.5 cups Orzo Pasta; 2 tbsp Extra Virgin Olive Oil; 3 cloves Garlic, minced; 1 large Shallot, finely diced; 0.5 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc); 3 cups Seafood Stock; 0.5 cup Crushed Tomatoes; 1 pinch Saffron Threads; 1 tbsp Fresh Lemon Juice; 0.25 cup Fresh Flat-Leaf Parsley, chopped; 0.25 tsp Red Pepper Flakes

Seafood

Seafood Orzo

This elegant seafood orzo combines tender shrimp, buttery scallops, and pearl-shaped pasta in a rich, saffron-infused tomato broth. A splash of white wine and a squeeze of fresh lemon finish this vibrant, Mediterranean-inspired dish for a truly sophisticated dinner experience.

Prep

15m

Cook

30m

Serves

Calories

485kcal

Qty	Ingredient
1 lb 450 g	Large Shrimp, peeled and deveined
8 oz 225 g	Sea Scallops
1.5 cups 340 g	Orzo Pasta
2 tbsp 30 ml	Extra Virgin Olive Oil
3 cloves 3 cloves	Garlic, minced
1 large 1 large	Shallot, finely diced
0.5 cup 120 ml	Dry White Wine (Pinot Grigio or Sauvignon Blanc)
3 cups 710 ml	Seafood Stock
0.5 cup 120 ml	Crushed Tomatoes
1 pinch 1 pinch	Saffron Threads
1 tbsp 15 ml	Fresh Lemon Juice
0.25 cup 15 g	Fresh Flat-Leaf Parsley, chopped
0.25 tsp 1 g	Red Pepper Flakes

2 Method

Step 1. Pat the shrimp and scallops dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat.

Step 2. Sear the shrimp and scallops for 1.5 to 2 minutes per side until just opaque and golden. Remove from the pan and set aside on a plate.

Step 3. In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the shallot for 3 minutes until translucent. Add the garlic and red pepper flakes, cooking for another 30 seconds until fragrant.

Step 4. Stir in the dry orzo and cook for 2 minutes, stirring frequently to toast the pasta until it becomes lightly golden and smells nutty.

Step 5. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until it has reduced by half.

Step 6. Add the seafood stock, crushed tomatoes, and saffron. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid is absorbed.

Step 7. Gently stir the seared shrimp and scallops back into the orzo. Add the lemon juice and half of the parsley. Cover for 1 minute to allow the seafood to heat through.

Step 8. Garnish with the remaining parsley and serve immediately with extra lemon wedges.

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Toasting the orzo in olive oil before adding liquid creates a deeper, nuttier flavor profile and prevents the pasta from getting mushy.
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Ensure the scallops are very dry before searing to get a beautiful golden crust rather than steaming them.
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If the orzo absorbs the liquid too quickly before it is cooked, add a splash more stock or water and stir frequently.
·
Use a high-quality seafood stock or even clam juice for the most robust flavor foundation.

? FAQ

Can I use frozen seafood for this recipe?

Absolutely. Just ensure the shrimp and scallops are completely thawed and patted very dry with paper towels before you begin the searing process.

What can I use instead of white wine?

You can substitute the wine with an equal amount of seafood stock and a tablespoon of lemon juice or white wine vinegar to maintain the acidity.

Is this recipe gluten-free?

Standard orzo is made from wheat. To make this gluten-free, use a certified gluten-free orzo or a short-grain rice like Arborio, though rice will require a longer cooking time.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or stock to loosen the pasta, as it will thicken significantly when cold.