Seared Scallops with Orzo, Tomatoes, Lemongrass, Ginger & Basil

I recently bought some amazing sea scallops online from FishEx in Anchorage, Alaska, and wanted to try a simple yet elegant preparation with them. I came across this recipe by Eric Ripert, proprietor of Michelin starred Le Bernardin in NYC, which originally appeared in Food & Wine Magazine's July 2004 edition, which fit the bill. For extra flavor punch, I adjusted some of the recipe components, adding a little butter, salt, pepper & granulated garlic to the orzo, extra lemon juice to the tomatoes, and butter to the scallops after searing. I happen to grow lemongrass in my garden, but for those who can't source it, lemon zest is a good substitute.

INGREDIENTS:

1 1/2 lbs. large sea scallops (about 12), rinsed and patted dry with paper towels

Fleur de Sel or Kosher salt

Coarse ground black pepper

4 tbsp vegetable oil

2 tbsp unsalted butter

1 1/2 cups orzo

1 tbsp unsalted butter

1 tsp kosher salt

1 tsp black pepper

1 tsp granulated garlic

1 tbsp grated or finely minced fresh ginger

1 tbsp finely minced lemongrass (use only the inner core of the bottom third of the stalk)*

*Ok to substitute with 1 tbsp finely grated lemon zest

1 1/2 lbs ripe tomatoes, chopped (or cherry tomatoes sliced in half)

2 tbsp fresh lemon juice

2 tbsp julienned fresh basil leaves

1 tsp Kosher salt

1 tsp black pepper

1 tbsp julienned fresh basil, for garnish

1. Fill a medium pot with water and bring to a boil over high heat. Add a large pinch of salt and the orzo; bring back up to a boil and cook for 8-10 minutes or until the orzo is just cooked through (al dente). 

2. Drain the orzo and return to the pot. Stir in 1 tbsp unsalted butter, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp granulated garlic until combined; set aside.

3. In a saute pan, heat 2 tbsp vegetable oil over medium high heat; add the grated ginger, minced lemongrass (or grated lemon zest), and chopped tomatoes. Stir-fry for 30 seconds or until tomato has softened; add 2 tbsp lemon juice, 2 tbsp julienned basil, 1 tsp Kosher salt, and 1 tsp black pepper, stir to combine, and remove from heat; set aside.

4. In two large saute pans (cast iron or carbon steel are best for browning), heat 2 tbsp of vegetable oil in each over medium high heat until shimmering (about 375F). 

5. Season the scallops with a little Fleur de Sel or Kosher salt and a little black pepper. Using tongs, divide the scallops in a single layer (seasoned side up) in each pan, spacing them about an inch apart. Scallops should be cooked in two batches so as not to overcrowd the pan.

6. Let the scallops cook for 2 minutes until browned on the bottom, the turn each one over with tongs. Season the top with more Fleur de Sel or Kosher salt and black pepper. Cook an additional 1 1/2 minutes, then turn off the heat. Add 1 tbsp unsalted butter to each pan, stir until melted. Using a large spoon, pour the butter sauce over the scallops in the pan 5-6 times to season. 

7. PLATING: For 4 servings, add orzo to the bottom of each plate, then top with the sauteed tomatoes. For each plate, place 3 scallops over the tomatoes and garnish with julienned basil. 

Lemon juice, basil, ginger, lemongrass, tomatoes

Sea scallops from Alaska

Boil the orzo in salted water for 8-10 minutes or until just tender (al dente)

Drain the orzo

Return the drained orzo to the pan and toss with butter, salt, pepper & granulated garlic

Heat 2 tbsp oil to a saute pan; add the grated ginger, minced lemongrass, chopped tomatoes, 2 tbsp julienned basil, salt and pepper

Pat the scallops dry with paper towels. Season with Fleur de Sel or Kosher salt and a little black pepper

Heat 2 tbsp vegetable oil in a large saute pan over medium high heat (you can do this in two pans or just cook in two batches in the same pan). Add the scallops in a single layer, about 1-2" apart; saute for 2 minutes until browned, then turn over with tongs or a spatula; season the other side with salt and pepper. Continue cooking for another 1 1/2 minutes, then turn off the heat. Add butter and stir until melted; pour the butter mixture over the scallops 5-6 times before plating.