Dinner was so good! Definitely worth the almost $10 for the saffron, although in retrospect, I probably could have used more. I have never cooked with it before, but know that “a little goes a long way” and didn’t want the cream sauce to overpower. And I liked the texture of the orzo too!
It was light, creamy and afterwards I thought this would make an elegant appetizer for company. My sauce didn’t get as deep of a color as the magazine, but the creaminess melded so well with the orzo. This one is a keeper!
farro saltato con capesante, gamberetti e salsa di zafferano (adapted from La Cucina Magazine)
- 24 asparagus tips
- 1 1/2 cup farro (I ended up adding two cups cooked orzo to the final dish)
- 1/2 cup heavy cream
- 1/2 teaspoon crushed saffron threads
- 1 tablespoon unsalted butter (reduced from 1 1/2)
- 1 teaspoon dry white wine (I didn’t have any, so I added 1 tablespoon chicken broth)
- 1 tablespoon extra-virgin olive oil (reduced from 3 tablespoons)
- 8 ounce rock shrimp (I used 12-15 count regular shrimp)
- 8 ounces bay scallops
- salt and pepper to taste
Bring a large pot of water to a boil and add asparagus and cook for 2 minutes. Remove and set aside. Add lots of salt to boiling water and cook orzo according to package directions.
Meanwhile, melt the butter with the garlic and then add the cream and saffron – reducing for about 5 minutes. Remove from heat and set aside.
Heat olive oil and asparagus and cook for 3 minutes – remove. Add shrimp, cook for 1 minute. Add bay scallops, cook for 1 minute then add asparagus back in. Add in two cups cooked orzo and mix well. Season with salt and pepper. I have a McCormick garlic pepper blend that is really good!
Heat up cream sauce and divide among three plates. I actually have no idea how many calories this is, but I had 650 to spend so I am calling it a wash!
Stats for the Day:
- around 1500 calories
- 20 minute level 3 shred
- 15 minute jog/walk after shred
- 20 minute walk with the dog after dinner
Since I was making orzo anyway, I saw this soup on MaryBeth’s site and her husband made this soup and decided to make it for my and my co-worker tomorrow – I plan on pairing it with an open face mock crab sandwich – yum!
Off to finish cooking and relax with Tony! See you tomorrow!