Lime Scallops and Orzo
Bright, zesty, and elegantly satisfying, Lime Scallops and Orzo is a coastal-inspired dish perfect for weeknight dinners or special occasions. Tender, seared sea scallops are paired with buttery, lime-infused orzo, toasted to perfection and simmered in rich vegetable broth for a creamy, vibrant base. Accented with fresh parsley, a hint of garlic, and an optional sprinkle of Parmesan cheese, this dish strikes the perfect balance of freshness and decadence. Quick to prepare in just 30 minutes, this one-pan recipe is a stunning fusion of flavors that brings effortless elegance to your table. Perfectly suited for a light summer meal or any time you want to impress, Lime Scallops and Orzo is sure to be a hit!
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Recipe Information
Ingredients
- 1 pound large sea scallops
- 1 cup orzo pasta
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1.5 cups vegetable broth or chicken broth
- 2 tablespoons Parmesan cheese, grated (optional)
Instructions
Rinse the sea scallops under cold water and pat them dry with a paper towel. Season both sides with sea salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the scallops and sear for 2-3 minutes per side until golden brown and opaque in the center. Remove from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add 1 tablespoon of unsalted butter and the minced garlic. Sauté the garlic for 30 seconds until fragrant but not browned.
Stir in the orzo pasta and toast it for 2 minutes, stirring frequently to coat it in the butter and garlic.
Pour in the vegetable broth and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed. Add more broth if needed.
Lower the heat to low and stir in the remaining tablespoon of butter, lime zest, lime juice, and chopped parsley. Mix well to combine.
Return the scallops to the skillet, placing them gently on top of the orzo. Heat for 1-2 minutes to warm through.
Optional: Sprinkle grated Parmesan cheese over the dish before serving for an extra layer of flavor.
Serve immediately, garnished with additional lime zest or fresh parsley if desired.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 5162 mg | 224% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 6.6 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1844 mg | 39% | |
*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.
