Recipes

We threw together the best of Mother Earth’s produce, sea, and earth by marrying a classic Greek soup with our legendary smoked scallops, lemon zest, and vitality providing beans. Don’t worry if you don’t have the exact ingredients in your pantry – our Octopus, Oysters, Smoked Salmon, or Tuna would also sit nicely against the orzo and lemon soup. Feel free to play with the herbs and vegetables you already have in your home, and don’t be afraid to experiment. 

Ingredients: 

• 2 tablespoons olive oil 
• ½ yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 celery stalks, thinly sliced
• 1 carrot, pealed and roughly chopped
• 4 cups chicken or vegetable stock 
• ½ Orzo (or any rice you have on hand)  
• 1 bay leaf
• 2 egg yolks 
• Zest and juice from one lemon
• 2 tablespoons fresh parsley, finely chopped  
• 1 satchel Ekone Smoked Scallops

In a Dutch oven or large pot, heat olive oil over medium-high heat until the surface of the pot appears glossy.  Cook the onion and garlic for five minutes or until both appear more translucent before adding the celery and carrots and cook for an additional five minutes or until the carrots have softened. 

Pour the stock or broth over the vegetables, add your bay leaf and bring to a soft boil, and cook your orzo for 20 minutes. Meanwhile, in a bowl, whisk your egg yolks, lemon zest, and juice until combined. Using a couple of tablespoons at a time, carefully add small portions of broth to your eggy mixture – this will prevent the eggs from breaking. Remove the pot from its heat source and once slightly cooled, stir in the egg and lemon mixture. Dot each bowl with a generous amount of Ekone Smoked Scallops, garnish with parsley, and serve.