Seared Scallops or Shrimp with Orzo Risotto
Elevate your dinner table with the restaurant-quality charm of Seared Scallops or Shrimp with Orzo Risotto—a luxurious yet approachable seafood dish perfect for weeknights or special occasions. Tender, golden-browned scallops or shrimp are paired with a creamy, parmesan-infused orzo risotto, made irresistibly flavorful with dry white wine, sautéed shallots, and a hint of lemon zest. This one-pan recipe combines the comfort of a classic risotto with the elegance of perfectly seared seafood, all while requiring just 45 minutes to prepare. Ideal for entertaining or spoiling yourself, this dish is best served freshly plated and garnished with vibrant parsley. Whether you're craving delicate scallops or juicy shrimp, this recipe offers versatility, sophistication, and an unforgettable dining experience.
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Recipe Information
Ingredients
- 12 pieces Large sea scallops or shrimp, peeled and deveined
- 1 cup Orzo pasta
- 3 cups Chicken or vegetable broth
- 0.5 cup Dry white wine
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Shallots, minced
- 2 cloves Garlic, minced
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Pat the scallops or shrimp dry with paper towels. Season both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non-stick skillet over medium-high heat. Once the skillet is hot, add the scallops or shrimp in a single layer. Cook scallops for 2-3 minutes per side (or shrimp for 1-2 minutes per side) until golden and just cooked through. Remove and set aside on a plate.
In a medium saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
In the same skillet used for the scallops or shrimp, add another tablespoon of olive oil over medium heat. Add the minced shallots and garlic and sauté for 2-3 minutes until softened and fragrant.
Add the orzo to the skillet and toast it for 1-2 minutes, stirring frequently. Pour in the white wine and cook until almost fully absorbed, about 2 minutes.
Begin adding the warm broth to the orzo, one ladleful at a time, stirring often. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process until the orzo is tender and creamy, about 15 minutes.
Stir in the grated Parmesan cheese, the remaining tablespoon of butter, lemon zest, and parsley. Adjust seasoning with additional salt and pepper, if needed.
To serve, spoon the orzo risotto onto plates and top with the seared scallops or shrimp. Garnish with additional parsley and serve immediately.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 6838 mg | 297% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 6.8 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 947 mg | 20% | |
*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.
