Lemon Garlic Butter Scallops over Orzo

• 12 oz orzo
• 1 lb scallops, patted dry
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup chicken or vegetable broth
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Steps

1. 1 Cook orzo according to package instructions; drain and set aside.
2. 2 Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat.
3. 3 Season scallops with salt and pepper, then sear for 2-3 minutes per side until golden brown.
4. 4 Remove scallops from skillet and set aside.
5. 5 In the same skillet, add remaining butter and olive oil. Sauté garlic until fragrant.
6. 6 Pour in lemon juice and broth, scraping up any browned bits from the bottom.
7. 7 Stir in red pepper flakes if using, then let sauce simmer for 2 minutes.
8. 8 Return scallops to skillet, coating them with the sauce.
9. 9 Toss cooked orzo with the scallops and sauce until well combined.
10. 10 Garnish with parsley before serving.

Equipment

• Large skillet
• Tongs or spatula

Variations

• Add a splash of white wine to the sauce for extra depth.
• For a richer sauce, use heavy cream in addition to the butter.

Substitutions

• Substitute orzo with another small pasta shape like farfalle or penne.
• Use vegetable broth for a vegetarian option.

Pairings

• Roasted vegetables
• Crusty bread to soak up the sauce

Nutrition

Tips

• Pat scallops dry before cooking for a perfect sear.
• Don't overcrowd the pan when searing scallops to ensure a nice crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Not recommended to freeze due to texture changes in the scallops and pasta.

Serving Suggestions

• Serve with a side of roasted asparagus or a fresh green salad.
• Pair with a crisp Chardonnay or Sauvignon Blanc.

FAQ