Holding Onto That Summer feeling? 🍋
Dark nights and rain got you down? Need a pick-me-up while you're snuggled under that blanket? Say hello to my creamy leek, pea, and scallop orzo! It's the perfect dish that'll transport you back to those glorious summer evenings, even if you're cosying up on the sofa….
Is it rice? Is it pasta? Who cares when it's this delish!
NEEDS:
- Orzo
- Single cream
- Leek
- Garden peas
- Scallops
- Salt
- Pepper
- Butter
WANTS:
- White wine (if you're feeling a bit fancy, but don’t use any of the expensive stuff, drink that)
- Lemon
- Parsley
- Vegetable stock
Ok, let's get started!
- First things first, boil that kettle!
- Finely chop your leeks.
- Grab two pans. Turn on the heat and melt a dollop of butter in the first one.
- In the second pan, toss in your orzo. I used 200ml, but trust me, you'll want more!
- Once the butter's all melted and sizzling, add those beautifully chopped leeks and let them cook until they're gorgeously golden and soft.
- With the boiled water, mix in your veggie stock in a jug. Trust me, this is where the magic happens!
- Pour this stock into the orzo pan, pop the lid on, and let it simmer for around 8 minutes.
- Once it's simmering away, add those leeks and peas. Let it bubble and brew, low and slow.
- Time for the star of the show! Get that second pan, melt some more butter, and get it nice and hot for those scallops.
- Carefully add the scallops and let them sizzle for 2-3 minutes on each side. Tan them to perfection and keep spooning butter over them!
- While those scallops are working their magic, take the orzo off the heat and pour in roughly 50ml of single cream, a splash of wine, a zest and squeeze of lemon. Stir it up until everything is coated. Sprinkle a pinch of salt and pepper for that extra oomph.
- Back to the scallops! Flip those babies!
- Plate up your creamy orzo, pop those golden scallops on top, and garnish with some fresh parsley and a lemon slice.
Trust me, it's a breeze! From pan to plate in just 20 minutes! Enjoy!
All my love,
Hol x