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 does the structural heavy lifting in this dish, acting as a convincing low-carbohydrate stand-in for grain-based pasta once it is pulsed in a food processor to match the correct grain size. Transforming root vegetables into tender faux-pasta presents a distinct challenge because overcooking turns them into mush while undercooking leaves them stubbornly woody. Precise management of moisture and heat prevents this texture failure, which is the single technique that determines total success or failure in vegetable-forward bases. Cook the pulsed bulb gently in vegetable broth for approximately five minutes, watching closely for the moment the pieces yield to a firm bite while retaining their shape just like traditional pasta cooked to an al dente standard. Transparent, softened onions and fully wilted Egyptian spinach build the savory foundation before the vegetable enters the pan, while grated Parmigiano-Reggiano and fresh lemon zest thicken the mixture into a creamy consistency without using heavy cream. High heat searing demands equal vigilance when transitioning to the protein component. Jumbo diver scallops require a completely dry surface before hitting the hot skillet, so patting them with paper towels eliminates excess moisture that would otherwise cause steaming instead of browning. Sear the shellfish in olive oil over medium-high heat for exactly two minutes per side until a deep golden brown crust forms across the exterior and the flesh feels firm yet yielding when pressed gently with a finger. Pouring fresh lemon juice directly into the pan at the very end halts the cooking process immediately, protecting the delicate internal texture from becoming rubbery. Egyptian spinach offers an authentic leafy depth, but standard arugula serves as a reliable one-to-one substitution when specialized greens are unavailable at the market.
