Prawn and Scallop Orzo
This prawn and scallop orzo layers homemade prawn stock, sweet roasted cherry tomatoes, aromatic ouzo, and perfectly seared scallops for a deeply flavourful seafood pasta perfect for a special dinner at home.
You know when you try a dish and then just think about it constantly afterwards, well this dish is my Roman Empire. Inspired by a dish I had during a visit to Cyprus earlier this year - a delicious seafood orzo made with a splash of ouzo with a beautifully rich and surprisingly creamy sauce, I knew I had to recreate it!
I love making a prawn stock from scratch to build the base of a pasta sauce, which is exactly what we do here. Then we throw in some roasted cherry tomatoes and garlic and end up with a light sauce that packs a punch. I really like using ouzo to deglaze the pan and bring a sort of alla vodka vibe to the palate - but you could omit this step if you can’t find ouzo or don’t fancy using it, of course.
Why is this the best prawn and scallop orzo?
I don’t mean to toot my own horn but it’s a fantastic dish for many reasons!
Makes great use of all parts of the prawn - nothing is wasted!
The stock and roasted tomatoes and garlic can easily be made in advance if you’re prepping for a dinner party.
Luxurious and comforting but easy enough to make.
Creamy without being heavy.
Perfect for seafood lovers.
Ingredients you will need for this prawn and scallop orzo
Prawns - we use the shells to make a stock and the prawn meat is cooked with the orzo.
Cherry tomatoes - roasted to sweet perfection in the oven.
Aromatics - carrots, celery, fennel, garlic, onion - adds so much flavour to the homemade prawn stock!
Ouzo - used to deglaze the pan, similar to alla vodka but with a slightly sweet, aniseed finish on the palate.
Scallops - seared to perfection and used as a topping to serve.
Fresh oregano - adds a lovely herbaceous note to the finished dish.
How to make it
1. Make the prawn stock
Add prawn shells and heads to a pot with carrot, celery, onion, fennel, tomato paste, and bay leaves. Cover with water. Bring to a boil, reduce to a simmer, and cook for 1 hour.
2. Roast the tomatoes and garlic
Place cherry tomatoes and halved garlic bulb on a tray, drizzle with olive oil and salt. Roast at 180°C/350°F for 30 minutes. Set aside.
3. Make the orzo
Sauté shallot and chilli until softened before deglazing with ouzo. Add the roasted tomatoes and squeeze out the roasted garlic into the pan. Stir in the orzo, then add prawn stock to cover by 1-2cm.
4. Cook the prawns
A few minutes before the orzo is done, stir through the reserved prawn meat to gently poach.
5. Sear the scallops
Pat scallops dry. Heat olive oil in a pan over medium-high heat. When hot, add scallops and sear undisturbed for 2 minutes. Flip and cook for 1 more minute.
Tips
Use homemade prawn stock for maximum depth of flavour.
Let the scallops develop a golden crust by not moving them while searing.
Adjust the salt carefully as the stock reduces so you don’t overdo it.
You can also a squeeze of lemon before serving for extra brightness.
FAQS for this prawn and scallop orzo
Do you have to use homemade prawn stock?
No - while it does add depth of flavour and makes good use of the prawn shells, you can substitute for store-bought vegetable or fish stock.
Can I make this without ouzo?
Yes - simply omit from the recipe.
Can I use another herb instead of oregano?
Sure! This dish is super versatile and would work well with parsley, basil or even some fresh thyme.
How long will it keep?
Store in an airtight container in the fridge for up to 3 days, although seafood is best eaten the same day its prepared.
That’s everything for this gorgeous prawn and scallop orzo! If you make it, please tag me on Instagram so I can see!
Prawn and Scallop Orzo
Serves 4
Ingredients
For the prawn stock
500g prawns, shells removed, de-veined/cleaned - reserve the meat for the orzo
1 large carrot, roughly chopped
2 celery sticks, roughly chopped
1 onion, roughly chopped
1 fennel bulb, roughly chopped (save the fennel fronds!)
2 tbsp tomato paste
2 bay leaves
For the orzo
Extra virgin olive oil
250g cherry tomatoes
1 garlic bulb, cut in half
1 shallot, finely diced
1 red chill, sliced into rounds
40ml ouzo
340g orzo pasta
Reserved meat from the prawns, cut into small pieces
8-12 scallops
Couple of sprigs of fresh oregano
Method
To make the stock, place the prawn heads and shells in a large pot, along with all of the other ingredients. Fill with water until everything is just covered and place over a medium heat. Bring to a boil then reduce to a simmer and cook for one hour.
Strain the stock into a smaller pot and keep warm.
Meanwhile, roast the cherry tomatoes and garlic with a good drizzle of olive oil and pinch of salt, for 30 minutes at 180c/350f - set aside.
To make the orzo, heat a couple of tablespoons of olive oil in a large pan over medium heat, then sauté the diced shallot and chilli. Deglaze the pan with the ouzo and let the alcohol cook out, before adding the roasted tomatoes and garlic (which you can squeeze out of its skin!).
Add the orzo and give everything a good stir, then add enough of the prawn stock to cover with 1-2cm above the orzo. Simmer gently, stirring occasionally, according to packet instructions (about 12-15 min depending on the brand and size of the orzo). Add small ladles of stock as needed if it looks to be drying out.
A couple of minutes before the orzo is done, stir through the reserved prawn meat and allow this to gently poach in the pasta.
Remove from the heat and set aside to rest while you cook the scallops. Make sure you thoroughly pat them dry before cooking.
Heat a couple of tablespoons of olive oil in a large pan over medium heat, then when very hot add the scallops and don’t touch them. Let them cook for 2 minutes before turning and cooking for another minute or so.
Top the orzo with the scallops, then garnish with the reserved fennel fronds and fresh oregano.
This recipe was developed for, and kindly sponsored by Our Place and made using their fab range of non-toxic cookware.
