This dish is a special treat I created for a recent audition for a new cooking show for ABC – I decided to create a dish that would not only impress the food judges and producers but also one featuring fresh, seasonal ingredients and irresistible to the tastebuds! Fresh Pan-seared Scallops served in a Leek and Thyme Wine Cream sauce with a side of Orzo (a small rice-shaped pasta) made with Meyer lemon-infused oil, lemon zest, and leeks. Sauteed Zucchini and Summer Squash is a perfect accompaniment to the scallops and orzo; made with garlic, olive oil, herbs de Provence, and a touch of butter, topped with some Himalayan pink onion sea salt and fresh ground black pepper.
Lemon-Leek Orzo
Ingredients
- 1 tablespoon lemon-infused oil
- 1 clove garlic, minced
- 1/4 cup leeks, trimmed, rinsed, sliced
- 1/2 cup orzo pasta
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon lemon zest
- Italian Sea Salt with Lemon, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat oil in a medium saucepan over medium-high heat. Add garlic and leeks and saute for about 5 minutes until soft.
- Add orzo, broth, wine, thyme, lemon zest, sea salt and pepper to taste; mix ingredients together and bring to a boil. Cover and immediately reduce to a simmer on low heat.
- Cook orzo for about 15 minutes until all the liquid is absorbed and stir ingredients together. Pasta should be al dente and will be an opaque color when done. (Read the package directions if adjusting quantity to ensure cooking time is correct).
- Set aside, covered, and keep warm. Serve with the Pan-seared Scallops and Leek-Thyme Wine Cream Sauce and Sauteed Zucchini Squash.
Pan-Seared Scallops in Leek & Thyme Wine Cream Sauce
Ingredients
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 leek, rinsed, trimmed and sliced
- 1/2 cup white wine
- 1/4 cup chicken broth
- 1/2 tablespoon parsley
- 1/4 teaspoon fresh thyme leaves, chopped
- 1/2 cup half and half
- 1 pound jumbo sea scallops
- Kosher or Sea Salt
- Freshly ground black pepper
- 1 tbsp olive oil
Instructions
- Saute garlic and leeks in olive oil over medium heat for about 3-5 minutes, being careful not to burn garlic.
- Add the wine, chicken broth, parsley and thyme, raise the heat to medium-high and let the liquid thicken and reduce to about half, stirring often (cook about 5-7 minutes until you get desired thickness).
- Stir in the cream, reduce heat to low and let simmer for another minute or so, mixing the sauce well.
- Rinse sea scallops and pat dry. Sprinkle with salt and pepper.
- Heat olive oil in a cast iron saute pan over medium-high heat. Sear the scallops for about 3 minutes on each side, until a golden brown crust forms and scallops are no longer pink (do not turn scallops until each side is done).
- Serve scallops with the Leek and Thyme Wine Cream Sauce garnished with some extra parsley and thyme with the Lemon-Leek Orzo and Sauteed Zucchini (recipes follow). A crisp white wine such as a Pinot Gris or Sauvignon Blanc is the recommended pairing for this dish.
Sauteed Garlic and Zucchini Squash
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves fresh garlic, minced
- 1 zucchini, sliced and cut in half
- 1 yellow summer squash, sliced and cut in half
- 1 teaspoon herbes de Provence
- Himalayan Pink Onion Salt, to taste
- Freshly ground black pepper
Instructions
- In a large saute pan, heat olive oil and butter over medium heat.
- Saute garlic for about 1 minute until lightly browned.
- Add zucchini, yellow squash, herbes de Provence, onion salt and black pepper; mix well. Saute for about 5-10 minutes, stirring occasionally, until zucchini and squash are slightly browned and soft.
- Serve as a side dish to the Pan-seared Scallops and Lemon-Leek Orzo.
