Kohlrabi and Egyptian Spinach Creamy “Orzo” with Seared Lemon Scallops
Try this Kohlrabi and Egyptian Spinach Creamy “Orzo” with Seared Lemon Scallops recipe.
Try this Kohlrabi and Egyptian Spinach Creamy “Orzo” with Seared Lemon Scallops recipe.
- salt and pepper to taste
- 1/4 cup vegetable broth
- 1.5 tablespoons extra virgin olive oil
- 1 large clove of garlic minced
- 1 large kohlrabi peeled blade c
- 1/2 cup white onion minced
- 1.5 cups chopped egyptian spinach (or arugula if you can’t find egyptian)
- juice and zest of half a small lemon
- 6 jumbo diver scallops
- 3 tablespoons grated parmigiano reggiano cheese
- 1 tablespoon minced mint or parsley to garnish
- Carbohydrate 4.49262501041622 g
- Cholesterol 8.24999999302586 mg
- Fat 7.55968749784758 g
- Fiber 0.680000021027936 g
- Protein 4.04562499821663 g
- Saturated Fat 2.30673074867715 g
- Serving Size 1 1 Serving (84g)
- Sodium 250.618286341756 mg
- Sugar 3.81262498938828 g
- Trans Fat 0.307293249892629 g
- Calories 101 calories
Step-by-step
- Place the kohlrabi noodles into a food processor and roughly pulse or until shaped like orzo (not small like rice, slightly larger). Set kohlrabi aside.
- Place a large skillet over medium heat and add in 1 tablespoon of the olive oil. Once oil heats, add in the garlic and onions. Cook until onions are translucent, 2-3 minutes. Then, add in the Egyptian spinach and cook for 2 minutes or until mainly wilted.
- Then, add in the kohlrabi and season with salt and pepper and let cook for 1 minute, stirring frequently.
- Add in the vegetable broth and cook for about 5 minutes or until kohlrabi has orzo consistency – al dente.
- Remove from heat and stir in the parmigiano-reggiano and just the lemon zest.
- Divide the kohlrabi “orzo” onto two plates, cover and set aside.
- Wipe down the skillet used to cook the kohlrabi and set back over medium-high heat. Add in the remaining half tablespoon of olive oil.
- While oil heats, season scallops generously with salt and pepper.
- Once oil heats, add in the scallops in a single layer and sear for 2 minutes, flip over and sear another 2 minutes or until scallops are a deep golden brown and just firm and opaque.
- Then, pour on the lemon juice and take off the heat.
- Uncover the dishes of “orzo” and top each plate with 3 scallops.
- Garnish with mint (or parsley) and enjoy!
Kohlrabi and Egyptian Spinach Creamy “Orzo” with Seared Lemon Scallops: A Busy Woman's Delight
Life as a businesswoman is a whirlwind. Between meetings, deadlines, and networking events, finding time for a healthy, delicious, and satisfying meal can feel impossible. But I've discovered a recipe that's not only incredibly flavorful but also quick and easy to prepare – perfect for those evenings when I'm craving something special without the hefty time commitment. This Kohlrabi and Egyptian Spinach Creamy “Orzo” with Seared Lemon Scallops is my go-to weeknight dinner, a testament to the fact that gourmet doesn't have to mean hours in the kitchen.
The beauty of this dish lies in its simplicity and versatility. The kohlrabi, cleverly pulsed into an "orzo" shape, provides a delightful textural contrast to the creamy spinach base. The addition of Egyptian spinach adds a unique earthy flavor that's both refreshing and sophisticated. And let's not forget the star of the show: the perfectly seared lemon scallops. Their delicate sweetness perfectly complements the savory richness of the kohlrabi and spinach. The entire dish comes together in under 30 minutes, which is a huge win in my book.
I often prep the kohlrabi "orzo" ahead of time, storing it in the refrigerator for a quick and easy meal assembly later in the week. This makes it even easier to manage on those particularly busy days. The searing of the scallops is quick, requiring only a few minutes of attention, leaving me free to finish up other tasks while the dish simmers. The aroma that fills my kitchen during the cooking process is pure bliss; it’s an invitation to unwind and enjoy a well-deserved meal after a long day.
This recipe isn't just about efficiency, though. It's also about indulging in healthy, flavourful food that nourishes both body and soul. The vibrant greens, the succulent scallops, and the subtle tang of lemon create a symphony of flavors that leave me feeling satisfied and energized. It's a recipe that’s become a staple in my busy life, a reminder that even in the midst of chaos, taking the time to nourish myself with delicious, healthy food is essential. I highly recommend you give it a try; it’s a culinary masterpiece that's surprisingly easy to recreate.
Beyond the weeknight convenience, this recipe is perfect for entertaining. It’s elegant enough for a dinner party but simple enough to prepare without spending the entire evening in the kitchen. The presentation is stunning – the bright green spinach, the golden-brown scallops, and the creamy kohlrabi create a visually appealing dish that’s sure to impress your guests. It's the perfect balance of sophisticated taste and effortless preparation – a winning combination for any busy professional.
The wonderful thing about this recipe is its adaptability. Feel free to experiment with different herbs and spices to personalize it to your liking. You could add a sprinkle of red pepper flakes for a touch of heat, or swap the mint for chives or dill. If you’re not a fan of scallops, you can easily substitute them with shrimp or even chicken breast. The possibilities are endless, making this recipe a versatile addition to your culinary repertoire.
So, the next time you're short on time but craving a delicious and nutritious meal, reach for this recipe. It’s a true lifesaver for busy women like myself, a perfect example of how you can enjoy gourmet food without sacrificing your valuable time. It's a dish that celebrates the simple joys of good food, quick preparation, and a well-deserved moment of relaxation at the end of a long, successful day. Enjoy!
