Orzo with spinach, shrimp and scallops
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (10oz ea) |
| Frozen spinach, thawed | ||
| 8 | ounces | Med shrimp peeled and deveined |
| 8 | ounces | Bay scallops |
| 1½ | cup | Orzo pasta |
| 3 | tablespoons | Pine nuts |
| 3 | tablespoons | Olive oil |
| 6 | Garlic clove(s), minced | |
| ¾ | cup | Parmesan cheese, shredded |
| Salt and pepper | ||
Directions
Drain the spinach in a colander and press it with the back of a spoon or squeeze it to remove liquid. You should have about 1« cups. Set aside,
Bring 2 quarts of water to a boil in a medium saucepan. Add the shrimp and scallops, cover and let sit off the heat until the seafood is opaque in the center, about 8 minutes. With a slotted spoon, transfer the seafood to a bowl and cover to keep warm.
Return the water to a boil and stir in the orzo with 1 tsp salt, if desired. Boil uncovered until tender, 8-10 minutes. Drain. Cover and set aside if not ready to use.
Meanwhile, heat a large saucepan over medium heat. Add the pine nuts and cook, stirring often, until golden, about 6 minutes. Pour from the pan and set aside. Heat the oil in the pan, add the garlic and cook until tender, about 1 minute. Add the spinach and orzo and stir until heated through. Stir in the seafood, pine nuts and cheese.
Season to taste with salt and pepper and serve.
Simply Seafood
Fall 1995
Submitted By DIANE LAZARUS On 11-05-95