MEDITERRANEAN SHRIMP ORZO SOUP

INGREDIENTS:

• 8 oz Sea Scallops, side muscles removed (optional)
• Salt and black pepper
• Olive oil
• 1 1/2 lb Prawns Or Large Shrimp of choice
• 1 green bell pepper, cored, chopped
• 1 red bell pepper, cored, chopped
• 1 medium yellow onion, chopped
• 6 garlic cloves, peeled, minced
• 3 tbsp tomato paste
• 1 tbsp dried oregano, divided
• 7 cup low-sodium broth (vegetable or chicken)
• 3 large tomatoes, diced (canned diced tomato will work as well)
• 1 cup orzo pasta (whole grain pasta preferred)
• 6 oz baby spinach
• 1 cup chopped fresh parsley leaves, stems removed
• 1 cup chopped fresh dill, stems removed
• 1 lemon, juice of
• Crushed red pepper flakes, optional

INSTRUCTIONS:

1. Pat the scallops dry and season with salt and pepper.
2. In a cast iron skillet, heat 1 tbsp olive oil on medium-high heat. When the oil is hot, gently add the sea scallops. Sear for about 1 1/2 minutes on each side. Scallops should form a golden brown crust. Sprinkle a large pinch of dried oregano. Transfer to a dish and set aside for now.
3. To the same cast iron skillet, add a little more oil if needed. Once oil is heated, add the shrimp. Sear on both sides until pink. Remove from the heat. Sprinkle a generous pinch of dried oregano.
4. In a medium heavy cooking pot, heat 1 tbsp olive oil on medium-high. Add the chopped peppers, onions, garlic, tomato paste, salt and the remaining dried oregano. Cook for 5 minutes, stirring occasionally.
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