Seafood Ono Ono Recipe
Ingredients
| Pineapple | 1 | |
| Butter | 1/4 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), diced | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| 6 oz. raw scallops | ||
| Raw shrimp | 5 Ounce | |
| Orzo | 1/2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1 To taste | |
| Slivered almonds | 1/4 Cup (16 tbs) | |
Directions
Cut pineapple in half lengthwise through crown.
Remove fruit, leaving shells intact.
Core and dice fruit.
Place diced fruit in colander to drain while making sauce.
Melt butter in a large saucepan or skillet.
Saute celery, green onions, scallops, shrimp and orzo in butter until onion is golden, about 5 minutes.
Add milk, salt and pepper; bring to a slow boil.
Reduce heat to low.
Cover and simmer 25 minutes until orzo is soft but not mushy.
Fold in 1/2 of pineapple chunks.
Spoon into pineapple shells.
Place reserved pineapple chunks on top or around shells.
Sprinkle with toasted almonds.
Makes 4 servings.
Remove fruit, leaving shells intact.
Core and dice fruit.
Place diced fruit in colander to drain while making sauce.
Melt butter in a large saucepan or skillet.
Saute celery, green onions, scallops, shrimp and orzo in butter until onion is golden, about 5 minutes.
Add milk, salt and pepper; bring to a slow boil.
Reduce heat to low.
Cover and simmer 25 minutes until orzo is soft but not mushy.
Fold in 1/2 of pineapple chunks.
Spoon into pineapple shells.
Place reserved pineapple chunks on top or around shells.
Sprinkle with toasted almonds.
Makes 4 servings.
Chef
