Seared Sea Scallops with Peach and Mint Orzo
Recipe provided by Christopher Gabrielson, Executive Chef
McCormick & Schmick's Seafood Restaurant, Orlando, Florida
Serves 3 - 4
12 sea scallops
4 oz. pancetta, cubed
3 peaches, chopped
½ onion, chopped
1 red bell pepper, chopped
1 Tbs. mint, finely sliced
Salt and pepper to taste
2 oz. olive oil
1 lb. orzo
Lightly season the scallops with salt and pepper. Set aside.
Cook the orzo until just done.
Heat the olive oil in a medium or large sauté pan over medium high heat. Add the pancetta and allow it to render and cook until brown. Once rendered, add the peaches, onions and peppers to the pan. Cook until the onions color lightly.
Place the cooked orzo in a mixing bowl and add the peach mixture and the mint. Stir to combine and set aside.
In a small sauté pan, heat a small amount of olive oil over high heat. Carefully place the seasoned scallops in the pan. Cook for 2 to 3 minutes on each side. Do not shake or move the pan too much as you will damage the scallops.
Place a serving of the orzo on each serving plate and top with 3 or 4 scallops each.
