Sea Scallops with Orzo Pilaf

20 scallops

2½

ounces minced shallots

2 ounces minced garlic

1 ounce minced fresh rosemary

2 teaspoons chipotle powder

1 tablespoons fresh ground black pepper

1 tablespoon fresh lemon zest

¾

cup pomace oil

Orzo pilaf

3 tablespoons butter, lightly salted

1½

tablespoons shallots, 1/4-inch dice

1 tablespoon red bell pepper, 1/8-inch dice

1 pound cooked orzo

1 tablespoon lemon zest

1 teaspoon salt

2½

teaspoons chives, 1/4-inch dice

Remove the side muscle from each scallop.

In a small bowl combine the shallots, garlic, rosemary, chile powder, pepper and zest; add scallops and toss to coat evenly. Marinate in 4-48 hours before cooking.

For the pilaf: Melt butter in large saute pan set on medium heat. Add shallots and red pepper and cook for 1 minute. Add the cooked orzo, lemon zest, salt and chives and cook for 1½

minutes tossing mixture well. Remove from the heat. Place in a container then cool down in an ice bath to 40 degrees in 1 hour. Cover and refrigerate.

To serve: Sear the scallops on top of the broiler to caramelize for 10-12 seconds on each side. Scallops should be lightly caramelized. Place seared scallops on a preheated sizzle plate with 3-4 ounces orzo pilaf and heat under the broiler for 2 minutes.

Mound the orzo pilaf horizontally down the center of the warm triangular plate in an even line. Arrange the scallops on top of the orzo slightly overlapping.

Serves four.

Chef Peter Saletta, Fleming's Prime Steakhouse, Lincolnshire