Valentine’s Day is coming up and it’s time to start thinking about your date night dish. A date night with the two of us would not be complete without butter and cheese 🙂 We absolutely love the innate butteriness (is that a word?) of scallops, and since we don’t get to have them often it is a real treat for us. There is nothing more delicious than heading down to your local seafood market and picking up 8 plump scallops! The perfect addition to our buttery scallops is parmesan and asparagus orzo. This side is garlicky cheesy and totally yum.
We keep our asparagus fresh in the fridge in some water – it makes the stalks last for a few more days then they would on their own.
We make our orzo first because the scallops only take minutes to prepare. To prepare the parmesan asparagus orzo, we cut the asparagus stalks into one inch pieces and sauté them in a pan with two cloves of chopped fresh garlic. We sauté them for about 2 minutes and remove them from the heat. Cook your orzo according to the package instructions, and drain. Then, add 2 tablespoons of butter, your asparagus/garlic mixture, and 1 cup of parmesan cheese. Stir this deliciousness together until creamy. If you would like the orzo to have more of a sauce consistency, add milk.
To cook the scallops, we start out by melting a tablespoon butter in a sauté pan on medium heat. Once the butter is mostly melted, we place our scallops in the pan after we season them with salt and pepper. Let sit for two minutes in the pan and flip. Tilt the pan slightly so the butter falls to the edge, take a spoon and pour the butter over the scallops (baste) to keep them extra moist. After two-three minutes the scallops should be cooked perfectly medium rare, with a nice brown crust on the outside.
Put the scallops on top of the orzo, and enjoy 🙂
Date Night Butter Scallops with Parmesan Asparagus Orzo
8 large sea scallops
3 tablespoons of butter
1 bunch asparagus
2 cloves garlic
1 cup grated parmesan cheese
1 cup orzo
Cook orzo according to directions, drain.
Cut asparagus into 1 inch pieces, chop fresh garlic and sauté in a pan with olive oil for three minutes. Remove from heat.
Add asparagus and garlic to orzo, add 2 tablespoons butter and 1 cup parmesan cheese and stir until creamy.
Place 1 tablespoon butter in sauté pan on medium heat. Add scallops and cook for two minutes on one side. Flip, baste with butter for remaining three minutes. Scallops should have brown crust and be medium rare.
Add scallops to orzo, enjoy!