Orzo, I’ve got really into using it recently, having found that I can make my favourite risotto style dishes in more than half the time with this rice shaped pasta.
- 3 Scallops
- 75g Orzo
- 200ml Chicken Stock
- 2 sachets Squid Ink (16ml)
- 1 rasher Bacon
Start off by chopping the bacon into small dice and scoring the scallops on both sides. In a wok sear the scallops on either side and leave to rest in a warm place (I used the oven on 80c). in the same pan, fry the bacon dice until browned.
Add the orzo and cook for about 30 seconds and then add half of the chicken stock. Cook until the liquid has disappeared. Add the other half of the stock along with the squid ink and repeat the process. Finally plate up and put the scallops on top of the ‘risotto’.