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Cook the Issue 2010

Cook the Issue 2010: Seared Scallops with Butternut Squash and Orzo

By Pielove, member

December 15th, 2010

I never make scallops, but when I saw some really beautiful plump diver scallops (the scallops were plump, I have no idea about the diver) in the fish market, I had to spring for them.  The scallops came out great--perfectly seared thanks to my hot cast iron pan, and nicely sweet.  The sauce really wasn't necessary and the orzo with butternut squash (I still have a LOT of squash left from my CSA, but no pumpkin) was a delicious change from the usual rice.  My daughter, who is a big fan of orzo, did not like this recipe, even though I left out the herbs to cater to her aversion to green bits.  Oh well-- looks like I'm going to have a great lunch tomorrow!

Fear not, she had her favorite fish with buttery parmesan breadcrumbs from Abby Dodge's Around the World cookbook, so she was happy too.

Recipe Used: Seared Scallops with Pumpkin and Herbed Orzo

posted in: Gallery, Cook the issue 2010
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