I was working on developing a recipe that was full of unique flavors to pair with a wine for a wine dinner I was hosting and this ended up being a home run! A good dry Riesling is the perfect wine for food pairing and this was an incredible pairing! I loved the way the smoked tomatoes paired with the goat cheese orzo. Topping with the seared scallops was perfection! This is a super easy recipe to make and one that will impress your guests! Add it to your menu the next time you entertain and enjoy!
Seared Scallops with Smoked Tomato Purée & Goat Cheese Orzo
4
servings1
hour30
minutes20
minutesIngredients
*For the Smoked Tomato Purée*
6 6 Roma Tomatoes
1 1 Large Shallot
1 1 Small Head of Garlic
1 Tbsp 1 Olive Oil
1/4 cup 1/4 Butter
1/4 cup 1/4 Heavy Cream
S&P to Taste
*For the Goat Cheese Orzo*
2 Tbsp 2 Butter
1 cup 1 Orzo
1/3 cup 1/3 Dry White Wine
2 cups 2 Veggie Stock or Chicken Stock
2 oz 2 Creamy Goat Cheese
2 Tbsp 2 Freshly Chopped Basil
*For the Scallops*
1 dozen 1 Sea Scallops
2 Tbsp 2 Butter
Paprika, S&P to Taste
Fresh Chives
Directions
- To begin, preheat pellet smoker to 225. Cut top off garlic, drizzle with olive oil and wrap garlic head in aluminum foil. Place in the middle of a sheet pan with tomatoes and quartered shallot. Drizzle veggies with olive oil and season with salt. Place on smoker and smoke for 2 hours
- Remove from smoker, add tomatoes and shallot to a high powered blender. Unwrap garlic head and squeeze out the garlic cloves into the blender with tomatoes and shallot. Blend on high until everything is incorporated and very smooth. It takes a couple of minutes. Add purée to a sauce pot on low heat. Add butter, heavy cream, S&P. Stir well and continue to season until you reach your desired flavor
- In a large skillet on medium/high, add butter and melt. Add orzo and toast for a few minutes until just starting to brown. Add white wine and simmer for about 3 minutes. Add stock and bring to low boil. Turn to medium/low, place lid on and cook orzo until al dente, about 8-10 minutes. Remove lid and add in goat cheese. Stir until it’s melted in and creamy. Add chopped fresh basil and stir in
- Dry scallops with paper towel and season on both sides. Heat a skillet or fry pan over medium/high heat and melt in butter. Place scallops in and sear for 2 minutes per side. Remove from heat
- To build bowls, ladle in a small amount of tomato purée in the bottom and spread. Spoon the goat cheese orzo on top and top with scallops. Sprinkle with chopped chives and DIVE IN!
Notes
- If you don’t have a smoker, fear not, you can roast your veggies in the oven at 350 for about 1 – 1 1/2 hours and follow all the same steps! It will still be D to the LISH!
You know I make many of your amazing recipes. But, is it a coincidence I bought scallops yesterday? I think not. Guess what is for dinner tonight?
OMG! Yay!! Take pics, I’d love a full report on how you like this recipe 😊