Seafood Medley with Orzo and a Balsamic Vinegar Glaze

Full Disclosure: I found the base recipe for this in a cookbook. It was originally intended as a side salad, but I decided that it had entrée potential; so I totally tweaked it.
You can add any sort of vegetables you’d like; for example, I added the mushrooms and tomatoes and celery. The celery gives it a nice crunch. I feel like you could probably add chicken and sausage and make this like an Italian version of paella.

Seafood Medley with Orzo and a Balsamic Vinegar Glaze

For Seafood Medley

1 cup Orzo

2 teaspoons olive oil

1 lb seafood medley (scallops, shrimp, and mussels)

¼ cup onion, diced

2 stalks of celery, chopped

1 cup cherry tomatoes, halved

1 cup mushrooms, sliced

1. Cook orzo according to directions.
2. In a skillet, add 2 tsp. olive oil and heat on medium.
3. Add scallops, shrimp, and mussels. (I cheated, and had frozen already-cooked shrimp). Season with salt, pepper, and other seasonings to taste. Cook 3 minutes and add mushrooms. Cook until scallops and shrimp are opaque.

4. Pour tomato puree into the skillet and heat 5 minutes on medium-high heat.

5. Drain the pasta and toss with tomato puree and seafood.

6. Add celery and onion and tomato.

7. Drizzle the balsamic glaze on top of each serving (see below for recipe).

For Balsamic Glaze:

¼ cup balsamic vinegar

1 tbsp. sugar

1. Heat a skillet or omelet pan on low.
2. Add balsamic vinegar and whisk in sugar.
3. Bring the balsamic vinegar and sugar to a rapid boil, stirring occasionally.

4. Transfer the vinegar to a small bowl, and allow it to sit for about thirty minutes. The mixture should thicken and become syrupy.

PointsPlus value: 9 (makes 4 servings)

Hope you enjoy! Buon Appetit!

Faith Hope Love
Danielle