Seared Scallops + Cajun Gouda Orzo

Inspired by shrimp and grits but we switched out the protein and the carbs!! I have a shrimp allergy so I cook with scallops in their place all the time!

The creamy and subtle smoky flavor of the gouda mixed with cajun seasoning is a dream come true!! The perfect compliments to each other and so good with seafood!! This dish would also be really good with chicken or andouille sausage too.

What you need:

• 6-8 scallops
• 3 tbsp salted butter
• 3 garlic cloves, minced
• 1/3 cup diced white onion
• 2 tbsp chopped parsley or green onion
• 1 cup orzo
• 1 tsp cajun seasoning
• 1/2 cup white wine
• 1 1/2 cup broth, + more as needed (I used chicken broth)
• 1/2 cup shredded gouda cheese 
• 1/4 cup grated parmesan cheese + more herbs for topping

What to do:

1. ​Pat the scallops dry with a paper towel and season heavily with salt and pepper.
2. In a large skillet, melt the butter and cook the garlic, onion and herb of choice on low heat until fragrant.
3. Add the orzo and cajun seasoning and cook for about 5 minutes, until slightly toasted.
4. Turn the heat to medium and add the wine, cook until absorbed.
5. Add the broth and cook on low-medium heat until the pasta is cooked (the orzo I used took about 10 minutes, I would go by what the cooking time on the pasta box says!) You may have to taste test and add more broth as it absorbs and evaporates along the way!
6. While the pasta is cooking, heat some oil in a skillet and sear the scallops. (4 minutes on the first side and 2 minutes on the second side, there's a how to video on my IG reels!!)
7. Once the pasta is done cooking, add in the gouda cheese and mix.
8. Remove the orzo from heat and nestle the cooked scallops into the pasta. Top with parmesan cheese and herbs before serving!