Pan Seared Scallops with Garlic Parmesan Orzo

• 12 oz scallops, patted dry
• 1 cup orzo
• 2 cups chicken broth
• 2 tbsp butter, divided
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/2 tsp lemon zest
• Salt, to taste
• Black pepper, to taste
• Optional: Red pepper flakes for garnish

Steps

1. 1 Bring chicken broth to a boil in a medium saucepan. Stir in orzo, reduce heat, and simmer until al dente, about 8 minutes. Drain any excess liquid.
2. 2 In a small pan, melt 1 tbsp butter with 1 tbsp olive oil over medium-high heat. Season scallops with salt and pepper. Sear scallops for 2-3 minutes per side until golden brown.
3. 3 In another pan, melt remaining butter with olive oil. Sauté garlic until fragrant, about 1 minute. Toss cooked orzo with garlic butter, Parmesan, parsley, and lemon zest.
4. 4 Serve scallops over the garlic Parmesan orzo, and garnish with additional parsley or red pepper flakes if desired.

Equipment

• Skillet
• Medium saucepan
• Tongs
• Cutting board
• Knife

Variations

• Add peas or diced tomatoes to the orzo for extra veggies.
• Substitute scallops with shrimp for a quicker cook time.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute Parmesan with pecorino Romano for a sharper flavor.

Pairings

• Sautéed spinach
• Garlic bread

Nutrition

Tips

• Pat scallops dry thoroughly before searing to ensure a perfect crust.
• For extra flavor, toast the orzo in the pan before adding the broth.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Not recommended due to texture changes in scallops. However, orzo can be frozen separately for up to 1 month.

Serving Suggestions

• A crisp green salad with a lemon vinaigrette
• A chilled glass of sauvignon blanc

FAQ