One-Pot Mediterranean Seafood Orzo with Scallops, Prawns, and Blistered Asparagus

Thoroughly pat 12 large sea scallops and 12 large prawns dry with paper towels to ensure a proper sear; season both sides with salt, black pepper, and 1 tsp smoked paprika.

Wash 1 bunch of asparagus and trim off the woody ends, then cut into 2-inch pieces. Finely mince 2 shallots and 4 garlic cloves. Zest and juice 2 limes. Finely chop 0.5 cup fresh cilantro.

In a large deep skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat until it begins to shimmer.

Place the 12 scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes per side until a deep golden-brown crust forms (the fond); remove scallops to a plate and keep warm.

In the same pan, add the 12 prawns and sear for 1.5 minutes per side until pink and just opaque. Remove prawns and place them on the plate with the scallops.

Add the trimmed asparagus pieces to the pan. Sauté for 3-4 minutes until slightly blistered and tender-crisp, then remove and set aside.

Reduce the heat to medium. Add the 2 minced shallots to the pan and sauté for 2 minutes in the remaining seafood drippings until translucent.

Stir in the 4 minced garlic cloves and 0.5 tsp red pepper flakes, cooking for 30 seconds until highly fragrant.

Add 1.5 cups uncooked orzo to the pan. Stir constantly for 2 minutes to toast the grains until they turn light golden and smell nutty.

Pour in 0.5 cup dry white wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan while the liquid bubbles and reduces by half.

Add 3 cups seafood stock and the zest of the 2 limes. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the orzo is al dente and most liquid is absorbed.

Stir in 0.25 cup heavy cream, 2 tbsp unsalted butter, and the juice of the 2 limes until the sauce is glossy and well-emulsified.

Gently fold in 0.5 cup chopped fresh cilantro, the blistered asparagus, the seared scallops, and the prawns. Cover the pan for 1 minute to allow the seafood to warm through.

Serve immediately in shallow bowls, garnished with additional cilantro and lime wedges if desired.