Ingredients:

  • 1 cup (200g) orzo pasta
  • 1 tablespoon olive oil (15ml)
  • 4 oz (115g) chorizo, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (240ml) seafood broth
  • 8 oz (225g) shrimp, peeled and deveined
  • 8 oz (225g) scallops
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Boil water in a medium saucepan. Add orzo, cooking according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add sliced chorizo; cook for 3-4 minutes until browned.
  3. Stir in diced onion; sauté until soft, about 3 minutes. Add minced garlic; cook until fragrant, about 1 minute.
  4. Add halved cherry tomatoes; cook until they start to soften, about 2-3 minutes.
  5. Pour in seafood broth; bring to a simmer. Add shrimp and scallops; cook until shrimp are pink and scallops are opaque, about 3-5 minutes.
  6. Stir in the cooked orzo; season with salt and pepper to taste. Cook for an additional 1-2 minutes to heat through.
  7. Garnish with fresh parsley and lemon wedges; serve immediately.