SCALLOPS & SHRIMP Recipe

Prepare the Orzo

In a pot of boiling salted water, add the orzo and saffron threads. Cook according to package instructions until al dente. Drain and set aside.

Make the Citrus Beurre Fondue

In a saucepan, melt 2 tablespoons of butter over medium heat. Add citrus juice and heavy cream, whisking until smooth. Remove from heat and set aside.

Prepare the Balsamic Gastrique

In a small saucepan, combine balsamic vinegar and sugar. Simmer over medium heat until reduced by half and syrupy. Set aside.

Cook the Vegetables

In a skillet, heat olive oil over medium heat. Add green beans and cook for 3-4 minutes. Add peas and tomatoes, cooking for an additional 2-3 minutes until tender. Season with salt and pepper. Remove from heat.

Sear the Scallops and Shrimp

In the same skillet, add the remaining butter. Season the scallops and shrimp with salt and pepper. Sear the scallops for 2-3 minutes on each side until golden brown. Add the shrimp and cook until pink and opaque, about 2-3 minutes.

Plate the Dish

On a plate, serve a portion of saffron orzo, topped with the sautéed vegetables, scallops, and shrimp. Drizzle with citrus beurre fondue and balsamic gastrique.