Pan Seared Scallops with Orzo
A delicious and elegant dish featuring perfectly pan-seared scallops served over tender, lemony orzo pasta. This recipe is quick to prepare and makes for a perfect weeknight dinner or special occasion meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 cup orzo pasta
2 cups low-sodium chicken broth
1 tablespoon olive oil
1 pound sea scallops, patted dry
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 cloves garlic, minced
1 lemon, zested and juiced
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes (optional)
Instructions
In a medium saucepan, bring the chicken broth to a boil over medium-high heat.
Add the orzo pasta to the boiling broth, reduce heat to medium, and cook until tender, about 8-10 minutes. Drain any excess liquid and set the orzo aside.
While the orzo cooks, heat the olive oil in a large skillet over medium-high heat.
Season the scallops on both sides with salt and freshly ground black pepper.
Add the scallops to the hot skillet in a single layer, making sure not to overcrowd the pan. Cook without moving them for 2-3 minutes until a golden crust forms on the bottom.
Flip the scallops and cook for another 1-2 minutes until opaque and cooked through. Remove the scallops from the skillet and set aside.
In the same skillet, reduce heat to medium and add the unsalted butter.
Once the butter is melted, add the minced garlic and cook for 30 seconds until fragrant.
Add the cooked orzo to the skillet and stir to combine with the garlic butter.
Stir in the lemon zest, lemon juice, chopped parsley, and crushed red pepper flakes if using. Season with additional salt and pepper to taste.
Divide the orzo evenly among four plates and top each with pan-seared scallops.
Serve immediately.