Heaven in a dish.
The Ingredients
- 200g Orzo Pasta
- 6 Scallops wrapped in Bacon
- 2 Parsnips
- 2 Carrots
- 6 Asparagus
- Thyme (fresh)
- Rosemary (dry)
- 500ml Chicken Stock
- 300ml dry White Wine
- 1 Lemon
- 8 cloves of Garlic
- 2 tbsp Yoghurt
- 3 tbsp Butter
- 1 slice of White Bread
- Salt,Pepper, Olive Oil
The Method
Step 1
Peel, chop & roast the carrots and parsnips in oil, salt, rosemary & thyme on 180 degrees (fan oven) for 30 minutes.
Step 2
While the beg is roasting, heat the butter and 4 cloves of garlic in a large sauce pan on a low heat. Add the orzo and stir through the melted butter.
Step 3
Add the wine and juice of half a lemon. Once boiled off, add the chicken stock.
Step 4
When the veg is cooked, add it to the blender with some water and blitz it up before adding it to the orzo along with yoghurt to give it a wonderful smooth, creamy texture.
Step 5
Panfry the scallops for about 8 mins or until the bacon is cooked. Make sure to keep turning them so the bacon cooks evenly,
Step 6
Blend the slice of bread and add to a baking tray with the 4 cloves of garlic, oil, salt, pepper & the zest of half a lemon. Roast this in the oven while the scallops cook. This will make a lovely pangratto crumb to top the orzo with.
Step 7
Boil the asparagus for 3 mins.
Step 8
Plate it all up and garnish with the pangratto crumb, a sprig of thyme, a lemon wedge & an extra drizzle of your best quality olive oil for maximum flavour!
This delicious dish was created by Becky-Leeds Foodie. To see more of her fabulous recipes visit @beckys_bites_ on instagram. Please let us know what you thought in the comments below.
