WE ARE OFF THIS WEEK. WE WILL NOT HAVE SCALLOPS AT EITHER MARKETS ON THURS (8/18) OR SAT (8/20).

Poached Sea Scallops in Cream Sauce with Orzo


Poached Sea Scallops in Cream Sauce with Tomatoes Ingredients:

By: Chef Michele Grillo

  • 3 tbsp butter, unsalted or salted
  • 2 shallots thinly chopped
  • 1 tsp celery seeds
  • salt and black pepper to taste
  • 2 cups chopped fresh tomatoes
  • 1/2 cup dry wine or vermouth
  • 4 tsp worcestershire sauce
  • 1 cup heavy or whipping cream
  • 1-2 lbs fresh sea scallops
  • Additional fresh herbs for garnish

Orzo pasta Ingredients:

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp salt Pepper, optional
  • 2 cups of water or broth, vegetable, or chicken
  • 1 cup orzo pasta
  • Cherry tomatoes, corn, fresh vegetables chopped, all optional
  • Handful of fresh basil chiffonade or chopped
  • ¼ cup parmesan cheese, optional

How to Cook Poached Sea Scallops in Cream Sauce:

1. Heat a large skillet or pan over medium high heat and melt the butter and then sweat the shallot until soft. Add celery seeds, tomatoes and salt and pepper, about 1 pinch, ½ teaspoon. Bring to a simmer until fully cooked and a little Jamy, about 10 minutes.

2. Increase heat to high and add the wine or vermouth and cook until almost evaporated for about 5 minutes.

3. Add the Worcestershire and cream and simmer for a few minutes.

4. Season the Scallops with salt and pepper and add to the cream mixture, let gently simmer until scallops are cooked through, 4-6 minutes depending on the size of the scallops.

5. Serve with additional chopped fresh herbs.

How to Cook the Orzo Pasta: 

1. Heat the olive oil in a quart size sauce pot and add the onions. Season with salt and pepper and stir until soft, about 7-8 minutes. If using or adding additional vegetables, add them and cook an additional 8-9 minutes until all vegetables are soft.

2. Add the orzo and water or broth and simmer with the lid on for 10 minutes. Add the parmesan and basil.


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