Scallops with Orzo Risotto

1-2/3 cups orzo
1 tbsp olive oil
1 cup mushrooms, diced
1/3 cup onion, diced
1/3 cup sun-dried tomatoes, diced
1/3 cup red pepper, diced
2 cups chicken broth
1/2 cup parmesan cheese, grated
2 tbsp fresh parsley, chopped
1/2 cup whipping cream

Cook orzo according to package directions and set aside. In a large saucepan, heat oil and sauté mushrooms, onion, sun-dried tomatoes and red pepper until softened. Add broth and bring to a boil.

Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes. To serve, sprinkle parmesan over risotto and top with scallops.

Scallops

Heat oil in frying pan until very hot. Season scallops with salt and pepper and sear until brown on outside but just opaque in the middle. This recipe also works well with other seafood as shown here.