Seared Sea Scallops with Andouille Orzo
Ingredients
- 2 cups tricolor orzo pasta
- 16 cups water well salted
- 1 tablespoons olive oil for orzo
- 4 long andouille sausages sliced into coins
- 2 large colored bell peppers chopped
- 12 cherry tomatoes sliced in halves
- 2 tablespoons minced garlic
- 1 teaspoons Meat Church Holy Voodoo seasoning
- 24 ounces wild caught sea scallops fresh or thawed
- 1 pinch salt and black pepper
- 2 tablespoons olive oil for searing
- 2 medium lemons cut into wedges
- 0.3 cups freshly grated Parmesan
Instructions
- Cook the Orzo: Bring 16 cups water, well salted to a boil. Add 2 cups tricolor orzo pasta and cook until just al dente, about 7–8 minutes 08:00. Drain and toss with 1 tablespoons olive oil (for orzo) to prevent sticking. Set aside at room temperature — the orzo is served as a clean base layer and does not get mixed with the topping.
- Brown the Andouille: Heat a large skillet over medium-high heat with a splash of 2 tablespoons olive oil (for topping). Add 12 ounces andouille sausage, sliced into coins and cook until browned and slightly crispy on both sides, about 4–5 minutes 05:00. Remove and set aside, leaving all the drippings in the pan — this is your flavor base.
- Build the Andouille Topping: In the same pan with the drippings, add 3 pieces sweet peppers, sliced and cook 3–9 minutes 09:00 until softened. Add 4 pieces garlic cloves, minced and cook 1 minute more. Add 2 pieces tomatoes, diced and 2 teaspoons Meat Church Holy Voodoo seasoning. Let everything cook down together for about 5 minutes into a loose, saucy mixture. Return the andouille to the pan and stir to combine. Taste and adjust seasoning. Keep warm on low heat.
- Dry and Season the Scallops: Pat 24 ounces Wildcat sea scallops, fresh or thawed completely dry with paper towels — moisture is the enemy of a good sear. Remove the small side muscle from each scallop if still attached. Season generously with 1 pinch salt and black pepper just before cooking. If working with thawed frozen scallops, let them rest on paper towels for 10 minutes first.
- Sear the Scallops: Get a cast iron or stainless skillet ripping hot with 2 tablespoons butter (for searing) and 1 tablespoons olive oil (for searing). Add scallops without crowding — sear in two batches if needed. Do not move them for 2 full minutes. Flip once and cook another 3m 30s
- 03:30. You want a deep golden-brown crust with a slightly translucent center. Remove immediately and do not overcook.
- Plate and Serve: Serve each portion in a shallow bowl or plate in distinct layers: start with about ⅓ cup of orzo as the base, spoon about ⅓ cup of the andouille topping over it, then arrange 6 seared scallops on top. Squeeze 1 pieces lemon, cut into wedges over everything and finish with a sprinkle of 0.3 cups freshly grated Parmesan. Serve immediately.
Notes
Keep the layers separate. The orzo is a clean neutral base — resist the urge to mix it into the topping. The distinct layers make a beautiful presentation and let each component shine.
Holy Voodoo brings heat. Meat Church’s Holy Voodoo has a Cajun-style kick — start conservative and add more to taste. It pairs perfectly with the smoky andouille.
Don’t skip the lemon. A fresh squeeze at the end brightens the whole dish and cuts through the richness beautifully.
Restaurant secret: At a fancy restaurant you’d get 3–4 scallops. At home you’re serving 6 per person. That’s the whole point.
Tried this recipe?Let us know how it was!
Sea scallops are one of life’s great luxuries — the kind of dish that makes any dinner feel like a special occasion. At a high-end restaurant, you might get three or four scallops artfully arranged on a tiny plate, and you spend the whole time wishing there were more. That’s the beautiful secret of making them at home: you can double the portion, control every element, and still spend less than a single restaurant entrée. This layered dish brings together smoky andouille sausage, Voodoo-seasoned sweet peppers and tomatoes, and a clean tricolor orzo base — all crowned with six gorgeous golden-seared scallops per person. It’s the kind of meal that makes friends and family feel truly celebrated, without you spending the whole evening chained to the stove.
