Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Seared Scallops with Spinach Orzo

SEARED SCALLOPS with Spinach Orzo
Carrabba's Italian Grill Restaurant Recipe

2 tablespoons extra virgin olive oil
16 sea scallops, rinsed and patted dry
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Balsamic Roasted Tomato Sauce:
1 pint grape tomatoes, cut in half lengthwise
3 tablespoons extra virgin olive oil
1 1/2 teaspoons balsamic vinegar
kosher salt and freshly ground black pepper

Spinach Orzo:
1 1/2 cups orzo
1 tablespoon extra virgin olive oil
2 garlic cloves, thinly sliced
5 ounces baby spinach, rinsed but not dried
kosher salt and freshly ground black pepper

To make the Roasted Tomato Sauce: Preheat the oven to 400 degrees. Toss the tomatoes with 1 tablespoon of the oil on a rimmed baking sheet. Bake until the pan juices look caramelized, about 15 minutes. Transfer to a food processor fitted with the metal chopping blade. Add the vinegar and the remaining 2 tablespoons of the oil and pulse a few times until coarsely chopped. Season with salt and pepper.

To make the Spinach Orzo: Bring a medium saucepan of salted water to a boil over high heat. Stir in the orzo. Cook, stirring often, according to the package directions until al dente. About 5 minutes before the orzo is cooked, heat the oil and garlic together in a large saucepan over medium heat until the garlic is softened but not browned, about 3 minutes. Add the spinach with any clinging water and cook, stirring often, until wilted and tender, about 2 minutes. Drain the orzo well. Add to the spinach and stir. Season with salt and pepper. Cover with the lid ajar to keep warm.

To make the Scallops: Heat the oil in a very large skillet over medium high heat. Add the scallops, flat side down, and cook until the underside is golden brown, about 2 minutes. Flip the scallops and reduce the heat to medium. Cover and cook until the other sides are golden brown and the scallops are barely opaque throughout, about 3 minutes more.

To serve:  Divide the orzo among 4 serving bowls. Add 4 scallops to each. Top the scallops with equal amounts of tomato sauce.

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