Scallops with Orzo Risotto

I'm relatively new to the scallop game.  For some reason, the omega 3 rich mollusks  didn't appealed to me until about a year ago.  Perhaps, it was because I never tasted scallops that were prepared exceptionally well.  I found them to be rubbery and tasteless which I only recently discovered is NOT how scallops are supposed to taste. 😅 💁🏻‍♀️ Thankfully, I was served scallops by a friend and out of politeness, I accepted and ate the scallop and I really enjoyed it.  Who knew that scallops could be delicate and sweet?  

I still consider myself a novice when it comes to cooking scallops at home. I did my research and I feel like I was lured into a false sense of security with claims from websites like Carlsbadcravings.com that claims "You will be shocked at how easy it is to make restaurant-quality seared scallops at home".  Truth be told: I actually find it quite difficult to achieve perfectly seared scallops with a perfect golden crust and juicy center in my own kitchen.  

These are some of my first attempt at cooking scallops and it is not lost on my how underwhelmingly pale they are.😒  I've since done a deep dive into proper scallop preparation and deduced the mistakes that I made which prevented me from getting that delicious sear that I was looking for.  
        First of all, I didn't properly dry my scallops before cooking. 
        Secondly, I used extra virgin olive oil instead of an oil with a higher smoke point.

Despite my unimpressive looking scallops, this dish was DELICIOUS.  I can just imagine how much better it will be when I make it again with beautifully seared and browned scallops.😅😋  I think my quest to perfect the perfectly golden scallop is my new favorite hobby. 😂 

Scallops with Orzo Risotto
2 Tablespoons butter
1 shallot, minced
2 garlic clove, minced
1/2 cup orzo
2 1/4 cups chicken broth
4 ounces artichoke hearts, chopped
1/2 teaspoon salt
1/2 cup grated parmesan
1 teaspoon lemon zest + 1 Tablespoon lemon juice
12 ounces scallops 
1 Tablespoon oil (Not extra virgin olive oil)
2 teaspoons fresh parsley, chopped

Melt 1 T. butter in saucepan.  Add shallot and garlic and cook 30 seconds. 

Stir in orzo and cook 1 minute.  

Stir in broth, artichokes and 1/4 t. salt. Bring to a simmer.  

Reduce heat and cook 16-18 minutes until broth is absorbed.  

Remove from heat and stir in lemon juice and zest, parmesan, parsley and 1 T. butter.

Pat scallops dry and season with 1/4 t. salt and pepper.  Let sit 5 minutes.

Heat oil in skillet.  Add scallops and cook 2 minutes until browned.  

Flip and cook until browned on second side. 

Spoon orzo into bowls. 

Top with scallops and serve with extra parmesan. 

Ciao!

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