Garlic Butter Scallops with Lemon Orzo

• 8 ounces orzo pasta
• 1 ½ cups low-sodium chicken broth
• 1 lemon, zested and juiced
• 12 large sea scallops
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Cook orzo in boiling salted water until al dente. Reserve ½ cup pasta water, then drain. Toss orzo with ½ cup chicken broth and lemon zest.
2. 2 In a separate pan, melt 1 tablespoon butter with olive oil over medium-high heat. Season scallops with salt and pepper.
3. 3 Sear scallops for 2 minutes per side until golden brown. Remove and set aside.
4. 4 In the same pan, melt remaining 2 tablespoons butter and sauté garlic until fragrant.
5. 5 Deglaze the pan with lemon juice and remaining 1 cup chicken broth. Stir in cooked orzo.
6. 6 Return scallops to the pan, coating them in sauce. If too thick, thin with reserved pasta water.
7. 7 Toss with parsley and serve immediately.

Equipment

• Large skillet
• Medium pot
• Tongs

Variations

• Add sun-dried tomatoes to the orzo for extra flavor.
• Incorporate sautéed spinach for a green boost.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute scallops with shrimp for a different seafood experience.

Pairings

• A glass of Sauvignon Blanc complements the lemony flavors.
• A side of roasted asparagus or green beans.

Nutrition

Tips

• Pat scallops dry before cooking to ensure a perfect sear.
• Avoid overcrowding the pan when searing scallops to maintain that golden crust.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water.

Freezing: Not ideal for freezing due to texture changes in the scallops.

Serving Suggestions

• Pair with a crisp arugula salad and a chilled white wine.
• Serve with crusty bread to soak up every last bit of sauce.

FAQ