MUSHROOM & SCALLOP ORZO PASTA RECIPE

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 Items needed: 

  1. 3 STRIPS OF BACON

  2. ¼ ONION 

  3. 3 CHIVES

  4. 2 GARLIC CLOVES ( FINELY CHOPPED / MINCED)

  5. ½ CUP CHICKEN BROTH 

  6. 8 SCALLOPS

  7. 1 CUP ORZO

  8. OLIVE OIL

  9. 3-4OZ SLICED MUSHROOMS 

  10. BUTTER 

  11. 2 LEMON

  12. GARLIC SALT 

  13. POLLO SEASONING

  14. ITALIAN SEASONING

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INSTRUCTIONS

  1. CUT THREE PIECES OF BACON IN HALF AND  CHOP FINELY OR INTO BITS

  2. TOSS IN PAN,SET TO SIMMER FOR 5-7 MIN OR UNTIL DESIRED. 

  3. REMOVE  BACON BITS FROM THE PAN AND SET ASIDE

  4. TOSS IN THE BUTTER, ONIONS & GARLIC

  5. I USED ABOUT 2 GARLIC CLOVES CHOPPED AND MINCED FINELY AF! YOU ALMOST WANT IT TO BE PASTE LIKE. 

  6. ALLOW THE ONIONS AND GARLIC TO SIMMER AND BECOME FRAGRANT

  7. THIS SHOULD STEEP FOR 3-5 MINS,OR UNTIL ONIONS ARE TRANSLUCENT. 

  8. TOSS IN YOUR MUSHROOM. 

  9. ADD YOUR SEASONINGS: WE’RE USING GARLIC SALT,POLLO SEASONING,ITALIAN SEASONING & SEASONING SALT & CHIVES. 

  10. SN:SEASON TO TASTE!! LETS NOT SEASON TOO HEAVY. THE CHICKEN BROTH HAS NATURAL FLAVORS TOO. 

  11. ADD YOUR ORZO. LET THAT IMMENSE ITSELF IN THE SEASONINGS AND FLAVORS FOR ABOUT A MINUTE 

  12. ADD YOUR CHICKEN BROTH 

  13. LET THAT SIMMER FOR 10 MIN. I PREFER MY ORZO TO BE RICE LIKE SO IF YOU WANT A CREAMIER TEXTURE ALLOW THE ORZO TO SIT A LITTLE LONGER.

  14. ADD THE SCALLOPS 

    1. CLEAN WITH LEMON OR LIME 

    2. PAT DRY. COAT WITH OLIVE OIL.

    3. SEASON WITH GARLIC SALT. ITALIAN SEASONING AND SEASONING SALT. 

    4. TOSS IN BUTTER.

    5. TOSS IN SCALLOPS. ALLOW THEM TO COOK ON BOTH SIDES FOR ABOUT 5 MIN. 

    6. BASTE SCALLOPS WITH SAUCE IN PAN. 

    7. THE SCALLOPS SHOULD COOK FOR A TOTAL OF 10 MIN. (THE TEXTURE SHOULD BE BOUNCY. )

*TIP* IT'S ALWAYS WISE TO START SEASONING BY THE TEASPOON VS TABLESPOON*

Recipe by Aziza Miller