Seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Orzo

   In a medium pot, bring salted water to a boil and cook the orzo pasta according to package instructions. Drain and set aside.

2. 2

   Sauté the Spinach and Tomatoes

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add fresh spinach and cherry tomatoes, cooking until spinach wilts and tomatoes are softened. Season with salt and black pepper. Remove from skillet and set aside.

3. 3

   Prepare the Sweet Corn Fondue

   In the same skillet, add remaining olive oil and sweet corn. Cook for about 5 minutes until corn is tender. Blend the corn with a little water until smooth and creamy. Season with salt and keep warm.

4. 4

   Sear the Scallops

   Pat the scallops dry with paper towels. Season with salt and black pepper. In the skillet, add butter and heat until bubbling. Add scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Avoid overcrowding the pan; sear in batches if necessary.

5. 5

   Assemble the Dish

   On each plate, add a portion of the vegetable orzo. Top with sautéed spinach and tomatoes, followed by the seared scallops. Drizzle with sweet corn fondue and garnish with fresh basil.