Just Because Something Looks Like Rice, Doesn't Mean That It Is Rice....

As I was preparing for the Gluten-Free Week last week, I was flipping through my Cooks Illustrated Magazines and something caught my eye, as it often does... Orzo Risotto with Seared Scallops and Tomatoes.

Orzo Risotto with Seared Sea Scallops and Tomatoes

Now I've never eaten Orzo...to be completely honest I've never actually heard of it before.  The only thing I did know was what it looked like in the picture.  And it looks like rice... just saying.  So, in my mind I was saying to my self "this looks scrumptious and it's gluten-free."

I'm sure that most of you know what it took me 20 minutes to discover walking through the rice aisle at the super market... Orzo is pasta.  Gluten-Filled pasta.  The problem is, once Gilbert and I really want to try something, we just go for it.... so the Gluten-Free week became the Gluten-Free 5 days instead.

And, I have to say that I don't regret our choice even a little.  I think Orzo might be my new favorite thing.  Gilbert thought that it would benefit from more butter and garlic (perhaps roasted) and fewer tomatoes.  I thought it would be even better with just more garlic.  What can I say, I love tomatoes.

What are your favorite Orzo Recipes?

Ingredients:
Scallops:
1 1/2 lbs large Sea Scallops (I used 1 lb)
Salt and Pepper
2 tbs Olive Oil

Orzo Risotto:
2 tbs Olive Oil
6 Garlic Cloves, minced
2 tbs Capers, rinsed
12 oz Cherry Tomatoes, quartered
Salt and Pepper
1 1/2 cups Orzo
1 Shallot, minced
2 tsp Fresh Oregano, minced
1/2 cup Dry White Wine or Vermouth (I used Vermouth)
3 1/2 cups Water
2 tbs Unsalted Butter
2 tbs Fresh Parsley, minced

Directions:
1) For The Scallops: lay out scallops over dish towel-lined plate and season with salt and pepper.  Press single layer of paper towel flush to surface of scallops and set aside.

2) Heat 1 tbs oil in 12-inch skillet over high heat until just smoking.  Add half of scallops and cook until well browned on 1 side, 1-2 minutes.  Reduce heat to medium.  Flip scallops over and continue to cook until sides of scallops have firmed up and all but middle third of each scallop is opaque, 30-60 seconds longer.  Transfer scallops to plate, browned side up, and tent with aluminum foil.  Wipe out skillet and repeat with second half of scallops.

3) For The Orzo Risotto: Add 1 tbs oil and half of garlic to now-empty skillet and cook until fragrant, about 30 seconds.  Stir in tomatoes and capers and cook until beginning to soften, about 1 minute.  Season with salt and pepper to taste.  Transfer to bowl and cover to keep warm.

4) Add remaining 1 tbs oil to skillet and return to medium-high heat.  Add orzo and toast until light golden, about 2 minutes.  Stir in remaining garlic, shallot and oregano and cook until fragrant, about 30 seconds.  Stir in vermouth and cook until evaporated.

5) Stir in water and cook over high heat, stirring frequently, until liquid is absorbed and orzo is tender, 10-12 minutes.

6) Off heat, stir in butter and season with salt and pepper to taste.  Serve topped with tomato mixture and scallops and garnished with parsley.