Published: May 05, 2010 1:13 PM EDT

Carrabba’s Seared Scallops with Orzo

Serves: 2

Preparation Time: 20


8 each Sea Scallops

As needed Salt & Black Pepper

As needed Olive Oil

1 cup Cooked Orzo Pasta

1 Tbs. Sliced Garlic Cloves

1 cup Spinach (stemmed)

2 Tbs. Balsamic Roasted Tomato Sauce* (recipe follows)



  1. Heat oil in a sauté pan. Season scallops on both sides with salt and pepper. Sear scallops on both sides until cooked.


  1. As scallops cook, heat oil and garlic in a sauté pan. When garlic begins to brown, add spinach and toss until wilted. Mix orzo pasta in with cooked spinach. Season to taste.


  1. When scallops are done cooking, place the orzo in the middle of a bowl. Place the scallops over the orzo. Spoon the Balsamic Roasted Tomato sauce over each of the scallops. Garnish scallops with parsley.


Balsamic Roasted Tomato Sauce


¼ pound Grape Tomatoes (Approximately 20, cut in half)

½ teaspoon Extra Virgin Olive Oil

2 tablespoons Extra Virgin Olive Oil

¼ teaspoon Black Pepper

¼ teaspoon Kosher Salt

½ tablespoon Balsamic Vinegar




Carrabba’s Seared Scallops with Orzo

Page two




  1. Toss tomato halves with ½ teaspoon extra virgin olive oil in a mixing bowl. Place them evenly on a cookie sheet.


  1. Place the tomatoes in a pre-heated oven at 350°. Roast for 7-9 minutes, stirring halfway through the cooking process.


  1. Place the tomatoes in the food processor or blender and pulse for 1 – 2 seconds. Pulse leaving it chunky.