Lemon Orzo with Pan Seared Scallops
Elevate your dinner game with this elegant yet surprisingly simple Lemon Orzo with Pan Seared Scallops recipe. Bursting with bright citrusy flavors, the creamy lemon-infused orzo perfectly complements the tender, golden-crusted scallops that are seared to perfection. A hint of Parmesan cheese adds richness, while a quick garlic and optional white wine pan sauce ties it all together with a gourmet flair. Ready in just 35 minutes, this impressive dish is ideal for special occasions or a weeknight indulgence. Garnished with fresh parsley, it's a visually stunning, restaurant-worthy meal that's as delightful to look at as it is to savor. Perfect for seafood lovers, this recipe is a must-try for a light, flavorful, and satisfying main course!
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 2 cups Chicken or vegetable broth
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Scallops, large
- 2 cloves Garlic, minced
- 0.25 cup White wine (optional)
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring 2 cups of chicken or vegetable broth to a boil in a medium saucepan. Add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes. Stir occasionally to prevent sticking.
Once cooked, drain any excess liquid if necessary and stir in 1 teaspoon of lemon zest, 2 tablespoons of lemon juice, 1 tablespoon of butter, 1/4 cup grated Parmesan cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Set aside and keep warm.
Pat the scallops dry with paper towels to ensure a good sear. Season both sides lightly with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot and shimmering, carefully place the scallops into the pan. Cook for 2-3 minutes on one side, without moving them, until a golden crust forms.
Flip the scallops and cook for another 2-3 minutes on the other side until they are opaque and cooked through. Remove the scallops from the skillet and set aside.
In the same skillet, lower the heat to medium and add 2 cloves of minced garlic. Sauté for 30 seconds until fragrant. If using white wine, deglaze the pan with 1/4 cup of white wine, scraping up any browned bits from the bottom of the pan. Let it cook for 1-2 minutes until slightly reduced.
To serve, spoon the warm lemon orzo onto a plate or shallow bowl. Place 3 scallops on top of each serving. Drizzle the garlic and wine sauce (if used) over the scallops and garnish with 2 tablespoons of chopped fresh parsley.
Serve immediately and enjoy your Lemon Orzo with Pan Seared Scallops!
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 5652 mg | 246% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 6.1 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1429 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
