INSTRUCTIONS
1. Pat the scallops dry and season with salt and
pepper.
2. In a cast iron skillet, heat 1 tbsp olive oil
on medium-high heat. When the oil is hot, gently add the sea scallops. Sear for
about 1 1/2 minutes on each side. Scallops should form a golden brown crust.
Sprinkle a large pinch of dried oregano. Transfer to a dish and set aside for
now.
3. To the same cast iron skillet, add a little
more oil if needed. Once oil is heated, add the shrimp. Sear on both sides
until pink. Remove from the heat. Sprinkle a generous pinch of dried oregano.
4. In a medium heavy cooking pot, heat 1 tbsp
olive oil on medium-high. Add the chopped peppers, onions, garlic, tomato
paste, salt and the remaining dried oregano. Cook for 5 minutes, stirring
occasionally.
5. Add the vegetable broth and bring to a boil.
Add the diced tomatoes. Cook on medium-high for 3-5 more minutes.
6. When the liquid returns to a boil, add the
orzo pasta. Turn heat down to medium and cook for 8 minutes until the orzo is
tender.
7. Stir in the baby spinach, parsley, dill, and
lemon juice.
8. Finally, add in the cooked scallops and
shrimp. Cook very briefly until everything is warmed through. Taste and adjust
seasoning to your liking. Add crushed red pepper flakes for some heat, if you
like. Serve with your favorite crusty bread.
source :www.themediterraneandish.com
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