Seared Scallops and Pea Pesto Orzotto
Ingredients
- 500g orzo pasta
- 1 onion
- 2 tbsp olive oil
- warm vegetable stock
- 2 1/2 cups peas
- 1/2 cup toasted pine nuts
- 1 cup basil leaves
- 1 cup grated Parmesan
- 1 clove garlic
- 1/4 cup mint leaves
- 1/2 cup water
- 1 tsp salt
- squeeze of lemon
Preparation
Defrost the peas and microwave for 1 minute or plunge into boiling water for 2 minutes.
Put the peas, pine nuts, basil, Parmesan, garlic, mint, water, and a squeeze of lemon into a food processor and blend until smooth. Taste and season with salt if needed.
Cook the onion in 2 tablespoons of olive oil until just caramelized.
Add the orzo pasta and mix well.
Add a cup of warm vegetable stock at a time, stirring continually until absorbed before adding the next cup, similar to making risotto.
When the orzo is almost ready but still firm to the bite, add the pesto and mix well.
Taste to check if the orzo is cooked through; if needed, add more vegetable stock and cook until tender with a bit of bite.
