Orzo with spinach, shrimp and scallops

6 servings

Ingredients

Quantity Ingredient
2 packs (10oz ea)
Frozen spinach, thawed
8 ounces Med shrimp peeled and deveined
8 ounces Bay scallops
1½ cup Orzo pasta
3 tablespoons Pine nuts
3 tablespoons Olive oil
6 Garlic clove(s), minced
¾ cup Parmesan cheese, shredded
Salt and pepper

Directions

Drain the spinach in a colander and press it with the back of a spoon or squeeze it to remove liquid. You should have about 1« cups. Set aside,

Bring 2 quarts of water to a boil in a medium saucepan. Add the shrimp and scallops, cover and let sit off the heat until the seafood is opaque in the center, about 8 minutes. With a slotted spoon, transfer the seafood to a bowl and cover to keep warm.

Return the water to a boil and stir in the orzo with 1 tsp salt, if desired. Boil uncovered until tender, 8-10 minutes. Drain. Cover and set aside if not ready to use.

Meanwhile, heat a large saucepan over medium heat. Add the pine nuts and cook, stirring often, until golden, about 6 minutes. Pour from the pan and set aside. Heat the oil in the pan, add the garlic and cook until tender, about 1 minute. Add the spinach and orzo and stir until heated through. Stir in the seafood, pine nuts and cheese.

Season to taste with salt and pepper and serve.

Simply Seafood

Fall 1995

Submitted By DIANE LAZARUS On 11-05-95

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