How to Prepare a Great Salad with Seafood and Orzo

Dive into the refreshing flavors of the sea with our tantalizing Seafood Orzo Salad! Bursting with vibrant colors and zesty tastes, this dish celebrates fresh ingredients and the exotic Mediterranean flair. Succulent shrimp, tender calamari, and delicate scallops dance amidst a bed of al dente orzo, creating a symphony of textures and tastes.

Orzo

Orzo, a small, rice-shaped pasta, holds a unique charm in the culinary world, offering versatility and delightful texture to various dishes. Originating from Italy, its name translates to "barley" in Italian, reflecting its resemblance to the grain. Despite its grain-like appearance, orzo is made from semolina flour, giving it a distinctively smooth yet slightly firm bite when cooked to perfection.

This pasta's diminutive size allows it to seamlessly integrate into soups, salads, casseroles, and pilafs, absorbing flavors and adding substance without overwhelming other ingredients. Its neutral taste is a canvas for myriad flavor profiles, from robust tomato sauces to delicate herb-infused broths.

Whether tossed with fresh vegetables and tangy vinaigrette in a refreshing salad or simmered in a rich broth alongside tender meats and vegetables, orzo brings a comforting and satisfying element to any dish. Its versatility and ability to enhance a wide range of recipes make it a beloved staple in kitchens worldwide.

Clam Juice

Clam juice, the savory essence extracted from steamed clams, is a culinary gem revered for its rich flavor and versatility. Primarily used as a base for seafood-centric dishes, this briny elixir adds depth and complexity to soups, stews, sauces, and seafood risottos.

With its distinctively salty taste and subtle sweetness, clam juice enhances seafood's natural flavors while imparting a delicate oceanic essence to every dish. Its umami-rich profile makes it a prized ingredient for chefs seeking to elevate the taste of their creations.

Beyond its culinary prowess, clam juice also boasts nutritional benefits. It is packed with essential vitamins and minerals such as vitamin B12, iron, and zinc. Its low-calorie content and high protein levels make it a healthy addition to various diets.

Homemade Chicken Stock Versus Store Bought

Homemade chicken stock reigns supreme over its store-bought counterpart due to its unparalleled depth of flavor, superior nutritional value, and complete control over ingredients and seasonings. Crafted with care from scratch, the homemade chicken stock allows for the infusion of fresh herbs, aromatic vegetables, and quality chicken bones, resulting in a rich and complex taste that commercial products cannot replicate.

Unlike many store-bought options laden with sodium, preservatives, and artificial additives, homemade chicken stock offers a purer, healthier alternative. Using high-quality ingredients and avoiding unnecessary additives, homemade stock becomes a nourishing elixir packed with vitamins, minerals, and collagen, known for its health-boosting properties.

Furthermore, making homemade chicken stock fosters a sense of culinary creativity and connection to the food we consume. From selecting the finest ingredients to simmering them to perfection, homemade stock embodies the essence of homemade goodness, infusing every dish it touches with love, care, and unmistakable flavor.

Utah Symphony with Kurt Bestor

Several years ago, while we were still living in Park City, Utah, my wife, daughter, and I went to several Utah Symphony performances to meet up with friends for an enjoyable evening of music and dining. What a great way to spend an evening!

And what a vast assortment of culinary delights can be found at these concerts. You'll see everything from sandwiches on paper plates to caviar and foie gras served on china.

I remember most clearly one particular concert with Kurt Bestor conducting the Utah Symphony. Our daughter Nell was only six or seven months old and fascinated by the music. She sat in our laps, waving her hands like the conductor.

One dish that stands out in my memory is the Seafood Orzo Salad. It's a unique blend of flavors and textures, perfect for a casual outdoor meal. We designed it to be quick and easy to prepare, versatile enough to be enjoyed warm or cold, and impressive enough to wow our friends. It's a dish that can be savored while sitting on a blanket on a hillside, accompanied by a couple of glasses of wine.

I made a dish like this the previous year at another Deer Valley concert but didn't write down the ingredients. I made it with lobster and fresh tomatoes, but you can try it with whatever you like.

Feel free to experiment with the ingredients in this recipe. You can use grilled red snapper, swordfish, tuna, or any other seafood you love. Orzo, pronounced OHR-zoh, is a type of pasta that's shaped like rice. It's a versatile ingredient that can be used as a substitute for rice in salads, making this recipe suitable for a variety of dietary preferences.

📖 Recipe

Print Recipe

Seafood Orzo Salad Recipe

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: American

Servings: 6 servings

Ingredients

1 pound orzo
4 cups water
2 cups clam juice
salt and pepper to taste
2 tablespoons olive oil
1 yellow onion chopped
2 yellow peppers julienned
½ cup chicken stock
1½ pounds shrimp peeled & deveined
1 pound bay scallops
1 teaspoon fresh parsley chopped
1 bunch fresh cilantro chopped

Instructions

Combine the water, claim juice, and a pinch of salt in a large pot and bring to boil.
Add orzo and cook until al dente (about 12 minutes).
Drain into a large bowl, retaining about ½ cup of the cooking liquid.
Meanwhile, as the pasta is cooking, sauté onion in olive oil over med-high heat in a sauté pan for 3-4 minutes.
Add peppers, cover and cook for approximately 5 minutes or until peppers are cooked but not soft.
Add chicken stock and ½ cup of the liquid that the orzo is cooking in.
Add the scallops. Cook for 1-2 minutes.
Then add shrimp. Cook for another 3-4 minutes until shrimp and scallops are cooked to your liking.
Add cilantro, parsley, and season with salt and pepper to taste.
Combine with the orzo, mix, and refrigerate.