The beautiful summery weather draws me out while food prep pulls me back in. Best to make recipes that take small chunks of time, and keep my writing and your reading to a minimum. Straight to the point, this dish was delectable. My discerning mom and my foodie son said so.
Jumbo Scallops Orzo with Radish and Fiddlehead Ingredients
- 12 jumbo scallops (These beauties were from Poissonerie Sherbrooke)
- 1 c orzo, cooked in boiling water for 8-10 minutes and lightly seasoned with olive oil, sea salt and freshly ground pepper
- 2 dry shallots, minced
- 2 scallions, thinly sliced
- 2 garlic cloves minced
- sea salt and freshly ground black pepper
- 2 t Crousset Shrimp Spice (also from Poissonerie Sherbrooke)
- 2 t lime juice (or lemon juice)
- 1 T olive oil
Spray the scallops lightly with olive oil, then coat them in shrimp spice, salt and pepper. Use a sauce pan to sauté the dry shallot, garlic and scallion in olive oil for several minutes until softened. Add the scallops, and cook on medium heat 8-10 minutes, flipping from time to time, just until they turn white. Sprinkle on the lime juice before serving on top of the orzo. Garnish with some finely chopped parsley.
Radish and Fiddleheads Ingredients
- 4 jumbo radish, sliced
- 2 c fiddleheads, washed and trimmed
- 1 T butter
- 1 t olive oil
- sea salt and freshly ground black pepper
- 2 t lime juice (or lemon)
To round out the meal, roast some cauliflower, radicchio and zucchini, lightly sprayed with olive oil and dusted with sea salt and ground pepper.
Roasting takes about 20-30 minutes at 450 degrees. The radicchio will brown quickly. Remove vegetables as they are done.
Jumbo Scallops Orzo with Radish and Fiddlehead Print Ready Recipe
Final notes:
- If you wish to pick your very own organic produce throughout the summer contact Shawn Manning of Urban Seedling for a free consultation. You need an 8′ x 3′ spot that gets at least 6 hours of sun exposure daily.
- Finally saw The Best Exotic Marigold Hotel film. Uneven and more movie than film, but reinforced the pull to re-visit India.
- Fiddleheads will soon be out of season. Substitute with asparagus or spinach.
- Comment to let me know how your food prep is going and to suggest recipes you would like to see jittery cooked.
Related articles
- Outstanding Orzo (wholefoodsmarket.com)
- Black Forest Fiddlehead & Leek Soup with Grilled Scallops (jsprat.wordpress.com)
- Ramps all the rage (nudeandgrey.wordpress.com)
- Fiddleheads & Bay Scallop White Wine Toss (jsprat.wordpress.com)
- Orzo Pasta with Roasted Vegetables (kissthewhisk.wordpress.com)
- Summer Radish Salad (hauteahimsa.com)
- Roasted Green Bean, Sage + Almond Pasta (fingerforkknife.wordpress.com)
Oh my god…..was not feeling too good and the sight of this beautiful food made me feel better. Thank you!