Scallops with Orzo, Tomatoes and Ginger

This scallops with orzo, tomatoes and ginger recipe comes from Eric Ripert. It feels like I’ve found the roadmap to many delicious everyday seafood dishes—with some variations. Substitute scallops with shrimps, crabmeat or fish, you have a different seafood flavor altogether. I was in a fresh seafood market the past weekend, drawn to it by the gathering crowd and the long lines. For what I saw, the blue crabs and soft-shell crabs are coming into season on the Atlantic seaboard.

When it comes to cooking seafood, the freshest ingredients rule the day. Start this scallops with orzo, tomatoes and ginger recipe by, yes, getting the local and seasonal seafood of your choice.

There were a few ingredients I needed to pick up in the store: sea scallops, orzo, ginger and lemon grass. I want to follow the recipe all the way since this is my first attempt at it. If I make this dish again, there are so many variations I want to play with. We’ve covered the seafood substitution. What about the rest of the ingredients? When it comes to orzo, any small pasta would do. In addition, grains like farro or any combinations of rice and quinoa would work beautifully.

Lemon grass is the one ingredient I don’t use often because it is not widely available. The recipe calls for one large stalk of fresh lemongrass. Use only the tender inner core of the bottom third only, coarsely chopped. Then put together and mince the fresh ginger and lemon grass in the food processor. Subsequently, they are combined with chopped tomatoes, basil and lemon juice. Honestly, I’ve found that the delicate flavor of lemongrass is lost in the sauce. I’d be as satisfied using garlic as a substitute.

So far, we have weighed in on various aspects of substitutions— with seafood, pasta and aromatics. For a seafood dish like this, the bottom line is to retain, the best way we can, its freshness and lightness. What won’t I consider for substitutions? That’s the easy one: the tomatoes and ginger. These are two great ingredients I lean on all the time. The subtle acidity and the brightness of the chopped tomatoes are incredible. Likewise, ginger adds just the right amount of heat and a refreshing quality that’s all you’d look for in a seafood dish.

Print Recipe

Scallops with Orzo, Tomatoes and Ginger

Serves: 4

Ingredients

• 1 cup orzo or other tiny pasta
• One 1-inch piece of fresh ginger, peeled and coarsely chopped
• 1 large stalk of fresh lemongrass, tender inner core of bottom third only, coarsely chopped
• 1/4 cup vegetable oil
• 1 1/4 pounds tomatoes, chopped
• 3 tablespoons chopped basil
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• 1 1/2 pounds large sea scallops

Instructions

1

In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes. Drain.

2

Meanwhile, in a mini processor, mince the ginger with the lemongrass. Heat 2 tablespoons of the oil in a medium skillet. Add the ginger and lemongrass and cook over moderately high until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.

3

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the scallops, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.

4

Mound the orzo in shallow bowls or on plates and top with the tomatoes and scallops. Sprinkle with the remaining 1 tablespoon of basil and serve.

Notes

Adapted from an Eric Ripert's recipe: https://www.foodandwine.com/recipes/scallops-with-orzo-tomatoes-and-ginger