This should have been a chicken soup.  I was in no mood to mess around with two dinners. Scallops seemed like a viable option.   It worked out perfect.

This weeks pick was by Kathryn of Grandmas Kitchen Table.  Both Ted and I thank Kathryn for choosing such a tasty recipe from Ellie Krieger’s book “The Food You Crave”.  Recipe is on page 86-87 of the book or go to Kathryn’s site for all the details.

Changes/Adjustments to original recipe:

Instead of 8 oz chicken =>  16 oz Sea Scallops*

Added 3 cups fresh baby spinach

Instead of 6 cups chicken broth => Vegetable broth

Instead of 1 cup whole wheat orzo => 3/4 cup regular orzo (couldn’t find whole wheat)

* To cook scallops:  Rinse and dry thoroughly.  Drying is important so that you get that “caramelized” outer surface when cooking.   Add about 1 TBS oil to a pan over medium high heat and when hot, add the scallops that you have salted and peppered.  When you see the scallops begin to “fan” on the bottom, turn them over.  Approx. 2 –3 min. per side. Don’t over cook. Err on the under cook side if any – you can always toss back into the hot soup for a few minutes.

We loved the fresh lemony taste.   The spinach is a definite MUST.  There was no complaints for lack of chicken.  The scallops were a perfect accompaniment to this soup.  Texture and flavor perfect.  This soup will make another appearance on our table.

Thanks Kathryn. Great pick.