Saturday, September 11, 2010

Sea Scallop & Prawn Orzo

Welcome to Seafood Mac & Cheese Saturday

Malaysian Giant River Prawns are sustainably farmed in the United States. According to the Monterey Bay Aquarium’s seafood watch, it is a best choice for sustainable shrimp. These prawns are my absolute favorite to make shrimp stock. I purchase them whole because there are so many flavors in the head and shells.

Orzo is a rice shaped pasta. In this dish the orzo is paired with a tasty sauce of reduced shrimp stock, tomatoes, and luxurious Saint Andre Triple Cream Cheese.

Finally, giant sea scallops crown the dish. U.S. Atlantic Ocean caught sea scallops are wonderful and sustainable. These scallops are sized U-10, that means that there are under 10 scallops to the pound. Big, meaty, sweet and juicy. The scallops are seared on the pan with butter and coriander seeds.


Sea Scallop & Prawn Orzo

For the Shrimp Stock:
Canola oil
2.2 lbs Malaysian Giant River Prawns – (heads and shells)
1 large white onion
1 cup carrots – chopped
10 Black peppercorns

Herb Bundle -2 sprigs each

In a stockpot, heat the canola oil over medium heat. Add the shrimp heads and shells. Sear for three minutes until they turn bright red. Add the onions, carrots, and black peppercorns. Pour enough water to cover the shrimp and veggies. Add the herb bundle. Bring to a low boil. Reduce to simmer. Simmer for 2 hours.

Strain through a China cap.

For the Orzo:
Orzo pasta
2 cups shrimp stock
2 tbs chopped tomatoes
2 tbs Saint Andre Triple Cream Cheese

Bring 2 tbs of cream cheese to room temperature.

Boil orzo in lightly salted water until just tender.

In a saucepan, reduce the shrimp stock by half. Add the chopped tomatoes. Cook for 2 minutes. Strain the sauce. Return to the pan and swirl in the cream cheese. Simmer for 1 minute. Remove from heat, and add the cooked orzo. Keep warm.

For the Sea Scallops and Shrimp
Giant River Prawns
Sea scallops
Blended oil
Unsalted butter
Coriander Seeds

Cut the river prawns (reserved from before) into 1 inch pieces. Season with sea salt and white pepper.

Pat dry the sea scallops with paper towels. Season with sea salt and white pepper.

Heat a sauté pan over medium high heat. When very hot, add 1 tbs of blended oil and sauté the shrimp until cooked through. 2 minutes tops. Remove from pan.

Wipe the pan clean. Heat the pan again. Add 1 tbs blended oil. When very hot, add the scallops. Sear for 1 ½ minutes on one side. Turn the scallops. Add the butter and coriander seeds to the pan. Baste the scallops with the fat and coriander seeds. Cook for 1 additional minute.

Garnish with chives.

That’s it for now…till we exchange a few words again…Peace!


  1. Now this is my kind of wonderful seafood dish, love the presentation awesome recipe!

  2. This looks Heavenly!! Thanks so much for sharing :)

  3. OHHHHHHH, that looks soooo good, i could just eat it right now!
    I just love everything about this and the scallops look amazing!!
    happy cooking!

  4. Oh boy oh boy Lazaro, this is absolutely divine! Being a huge shrimp and seafood fan, I absolutely agree with you about the head and shells having so many flavors. When we eat hot pot, I make sure we get prawns with heads on them cause that makes the soup so much tastier. Once again, beautiful dish! Look at all those lovely flavors mingling with each other. SUPERB!

  5. Ooh, I can't find orzo here and prawns are just frozen. I can just imagine the smell of this dish!

  6. Okay Lazaro! What are the chances of finding those prawns here in NC??? Hmmm....I'm on the hunt!
    xoxo Pattie

  7. Really an interesting dish, Lazaro! I love your presentation and the shrimp stock gives the orzo such a wonderful color and flavor.

  8. Oh my gosh! This looks delicious and I love the presentation of it. No fresh prawns here for sure. Great recipe with the herbs!

  9. This sounds absolutely wonderful, I eat seafood a lot and shrimp is a favorite dish (before the oil spill anyway)...Happy weekend.

  10. When I saw that st andre cheese I did a double take. OMG that is a brilliant idea for the orzo.... so wickedly decadent...LOVE IT!

  11. Wow - looks fantastic! The scallop looks seared to perfection and oh the creamy orzo - yummmm

  12. Wow! My taste buds are jealous of yours for getting to enjoy this awesomeness! :)

  13. Oh! That picture has me smacking my lips in anticipation! HUGE seafood fan here so my name is all over this one Laz! Love the cheese sauce and the wealth of fragrant herbs in this lovely creation. Never tried orzo, but I imagine it would be like rice, only tastier....

    A winner in every respect! Bravo!!!

  14. Lovely Dish Lazaro. I cannot resist scallops, yours are perfectly golden, sitting on top of that creamy orzo. I haven't used St André in a while, it definitely adds lots of character to your dish.

  15. Love the very delicious combi of seafood here!!
    Wonderful super weekend!!

  16. Oh dear, there is a lovely pattern here with seafood fare....I just made a killer diller chiopino last night and somehow, the end of summer is conjuring up images of the sea, and then in turn, making me hungry for a good slab of salmon, sea bass or even some greasy mackeral with rice and beans....I better get outta here or my hips will expand!!!!!! GREAT RECIPE LAZARO! Anita

  17. Seafood mac and cheese saturday. I like the sound of that!

    This looks like one delicious dish. What a nice thing to dress up mac and cheese with some scallops!

  18. MMM! This look beautiful! Your seafood recipes are always amazing. Another mus!t try

  19. What a meal, Lazaro! The scallops are cooked to perfection and the orzo sounds amazing with the triple cream cheese!

  20. I love Orzo--the way you prepared it looks so creamy and rich. You never really think of Orzo when you think mac and cheese--nice idea!

    P.S. I gave you an award. Please stop by my blog whenever you get a chance to check it out :)

  21. Beautifully composed dish, love the Saint Andre in the orzo, this is an over the top wonderful preparation of sea scallops and prawns:)

  22. Creamy orzo with chunks of prawns sounds absolutely fantastic! I love that perfectly cooked scallop up on top!

  23. I love this recipe! Especially the shrimp stock reduction with the tomatoes and cream cheese. That sounds like an amazing sauce for orzo. :)

  24. Absolutely divine! (Yet again!)

    This sounds delicious... it's been bookmarked!!!

    Mary xo
    Delightful Bitefuls

  25. A very lovely dish. Would make a great lunch for me....yum

  26. Good to know about the prawns. And we a big fans of Saint Andre. I bet this tasted amazing.

  27. Lazaro my friend,

    You are so kind to come over to my "girly" post on pearl!!!! But all fine friends are welcome....and you too, love Vermeer? I just saw for the second time, Girl with the Pearl Earring with the gorgeous Scarlett. She is a knockout, and I will have just a small picture of her on my post next week as a matter of fact!!!! Thank you for your sincere and kind go out and cook us up something yummy!!!

    Cheers, Anita

  28. Whew! I was beginning to think my blog name/description was long, but I feel better now that I saw your awesome "Sustainable Organic etc". This dish looks much better than the mac & cheese I had last night. I will have to get my boyfriend to look at the recipe. :)

  29. Although I've never boiled whole shrimps but I'm a shrimp head fan! I agree that its head has so much flavor and juice. I like to grill and suck the juice out of it. yike but so good. That scallop was seared to perfection Laz and it makes me drool while having my salad for lunch. Oh, thanks for the link to a great cheese site! Do you know what makes it "I-want-thi-dish" from this post? It's the chive on top of scallop! haha. Love that presentation.

  30. YUMMS Haven't had scallop for quite sometime now. Miss it totally :( share some with me lazaro :)

    have a wonderful day!!
    jen @

  31. you always make incredible meals sound so simple! what a wonderful combination of flavors, and you are so right about using the shells and rest of the shrimp for stock....I do remember making such wonderful sauces....sigh...
    You are a true artist my friend!

  32. i love seafood mac and cheese saturday, I love that you used orzo and well the shrimp stock, oh heaven

  33. I make a dish similar to this but never added a triple creme cheese, i sense now I was missing something big. Need to remedy that stat,

  34. I'm just getting into cooking with fish and your seafood recipes really inspire me, even if I can't expect my finished result to look as stunning as yours. Such an original and delicious dish!

  35. Absolute delish!Creamy orzo with fresh prawns...great!
    I like your herb bundle!

  36. Hi Lazaro,
    This is my kind of meal. Thanks

  37. Triple cream cheese?! That sounds like a fun ingredient. the dish looks beautiful, I love scallops.

  38. What a lovely dish Lazaro. I always look so longingly at a beautifully seared scallop. (sigh) No scallops for me...bad bad juju with my shellfish/seafood allergies. But they just look so darned appetizing!

  39. Absolutely HEAVENLY!! :-) Saint Andre Triple Cream Cheese is one of my favorite cheeses in the whole world. :-)

  40. What a mouthwatering combo of ingredients! I've never had triple cream cheese, but it's certainly on my to-buy list!

  41. I'm a pastry chef, this is not debilitating, it's just I don't know culinary techniques perfectly. I tried to make scallops (being from Massachusetts, I should rock at these) for my boyfriend. They sucked. I was so disappointed. I wish I had read your blog before then and I could have actually made tasty scallops. Maybe next time. Btw- have you ever heard of Bassa fish or cooked with it?


Have Your Say!