Saffron Lemon Orzo with Pan-Seared Scallops and Shrimp
Ingredients
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- 6 large sea scallops≈ $28.80
- 8 large shrimp, peeled and deveined≈ $38.40
- 1 cup orzo pasta≈ $1.00
- 1 pinch saffron threads≈ $6.00
- 2 tbsp heavy cream≈ $0.65
- 1/4 cup crumbled feta≈ $0.65
- 2 tbsp butter≈ $0.65
- 1 tbsp olive oil≈ $0.15
- 1 tbsp fresh lemon juice≈ $0.20
- 1/2 tsp garlic powder≈ $0.10
- Salt and freshly cracked black pepper to taste≈ $1.10
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Steep the saffron threads in 2 tablespoons of warm water for 5 minutes.
- 2
Cook the orzo in salted boiling water until al dente (about 8-9 minutes), then drain, reserving 1/4 cup cooking water.
- 3
Return orzo to the pot over low heat; stir in saffron liquid, heavy cream, garlic powder, crumbled feta, and 1 tablespoon of butter until creamy.
- 4
Pat scallops and shrimp completely dry with paper towels; season both sides generously with salt and pepper.
- 5
Heat olive oil and remaining butter in a skillet over high heat until shimmering. Sear scallops undisturbed for 2 minutes per side until a golden crust forms, removing promptly.
- 6
In the same skillet, sear shrimp for 1-2 minutes per side until pink and opaque. Finish with a squeeze of lemon juice.
- 7
Plate the creamy saffron orzo topped with the seared seafood and pan drippings.