Shrimp and Scallop Skewers with Lemon Orzo
🇬🇷 Greece
Ingredients
- 2 tbsp minced fresh rosemary
- 2 tsp red pepper flakes
- 6 garlic cloves, minced
- Zest and juice of 3 lemons, plus wedges for serving
- 1 cup olive oil, plus more for the grill
- 24 peeled and deveined colossal shrimp (about 1 lb)
- 16 large sea scallops (about 1 lb)
- 3 tsp kosher salt, plus more for the cooking water
- 1 1/4 tsp black pepper
- 12 oz orzo
- 3 tbsp chopped fresh parsley, plus more for garnish
- 4 oz herbed goat cheese, crumbled
- 1/2 cup toasted sliced almonds
Steps
- Whisk the rosemary, red pepper flakes, garlic, lemon zest, and 3/4 cup olive oil in a 9x13-inch baking dish.
- Thread shrimp and scallops onto eight 12-inch skewers, alternating pieces. Season with 2 teaspoons salt and 1 teaspoon pepper.
- Place skewers in the marinade, turning to coat evenly. Cover and refrigerate 15 to 30 minutes.
- Bring a large pot of salted water to a boil. Cook orzo according to package directions, then drain and transfer to a large bowl.
- Whisk together the remaining 1/4 cup olive oil, juice of 2 lemons, remaining 1 teaspoon salt, and 1/4 teaspoon pepper. Pour over the warm orzo and toss to coat. Set aside to cool slightly.
- Preheat a grill or grill pan to medium heat and oil the grates.
- Grill the skewers about 3 minutes per side, until shrimp and scallops are just cooked through.
- Transfer skewers to a platter and squeeze the juice of the remaining lemon over the top.
- Add parsley, goat cheese, and almonds to the orzo and toss to combine.
- Garnish skewers with more parsley and serve with the orzo and lemon wedges.
Source: www.thepioneerwoman.com