Scallop Orzo is a delightful dish that combines tender, seared scallops with the delicate, pasta-like texture of orzo. This recipe brings together fresh seafood and simple ingredients to create a meal that’s both elegant and easy to prepare. Perfect for weeknight dinners or special occasions, it’s a great way to enjoy restaurant-quality flavors at home.
We love how the light, lemony sauce complements the sweet scallops and the creamy orzo. It’s a balanced dish that feels indulgent without being heavy. Plus, it comes together quickly, making it ideal for busy evenings when you want something impressive but fuss-free. Let’s dive into this flavorful recipe that’s sure to become a favorite in your kitchen.
Ingredients
To make our Scallop Orzo recipe shine, we have carefully selected fresh and flavorful ingredients. Below you will find everything we need to prepare the dish in perfect harmony.
For the Scallops
- 1 pound fresh sea scallops, patted dry
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
For the Orzo
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth or vegetable broth
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 2 tablespoons heavy cream (optional for creaminess)
Additional Ingredients
- Zest and juice of 1 lemon (to brighten flavors)
- 2 tablespoons fresh parsley, chopped (for garnish)
- ½ teaspoon crushed red pepper flakes (optional, for a hint of spice)
| Ingredient Category | Quantity | Key Notes |
|---|---|---|
| Scallops | 1 pound | Fresh, dried before searing |
| Orzo | 1 cup | Use broth for cooking orzo |
| Flavor Enhancers | Lemon zest & juice | Enhances the sweet scallop flavor |
| Fats & Oils | Olive oil & butter | For searing scallops and sautéing |
| Cheese | Parmesan cheese | Adds a savory, creamy texture |
| Herbs & Spices | Parsley, pepper | Garnish and seasoning |
We gather these fresh ingredients to build the foundation of our Scallop Orzo recipe, ensuring every bite bursts with balanced flavor and perfect texture.
Equipment Needed
To make our Scallop Orzo recipe effortlessly delicious, having the right equipment ensures precision and ease throughout the cooking process. Here is what we recommend:
- Large sauté pan
Use a heavy-bottomed sauté pan with medium-high heat capacity. This helps us achieve a perfect golden sear on the scallops without overcrowding.
- Medium saucepan
Ideal for boiling water and cooking the orzo to al dente texture.
- Fine mesh strainer
To drain the orzo thoroughly without losing any grains.
- Wooden spoon or silicone spatula
Gentle tools to stir the orzo and sauce without scratching your cookware.
- Zester or microplane
Essential for extracting fresh lemon zest, which brightens the sauce’s flavor.
- Measuring cups and spoons
For precise measurement of dry and liquid ingredients, ensuring balance in taste and texture.
- Tongs or fish spatula
Useful for flipping scallops delicately during searing, preserving their shape and tenderness.
| Equipment | Purpose |
|---|---|
| Large sauté pan | Searing scallops evenly |
| Medium saucepan | Cooking orzo pasta |
| Fine mesh strainer | Draining orzo without losing grains |
| Wooden spoon | Stirring orzo and sauce gently |
| Zester/microplane | Adding fresh lemon zest |
| Measuring tools | Accurate ingredient measurement |
| Tongs/fish spatula | Flipping scallops carefully |
Having these tools ready helps us maintain control over the cooking process and enhances the quality of the final Scallop Orzo dish. Let’s move on to preparing our fresh ingredients to combine perfectly with the equipment we’ve gathered.
Prep Work
Before we start cooking, careful Prep Work ensures our Scallop Orzo Recipe turns out perfectly balanced and full of flavor. Let’s get each component ready step-by-step.
Preparing the Scallops
- Rinse 12 large sea scallops under cold water to remove any grit.
- Pat dry thoroughly with paper towels to help achieve a perfect sear.
- Remove the side muscle if present by gently peeling it off; this step improves texture.
- Season scallops lightly with salt and freshly ground black pepper on both sides.
- Set aside at room temperature for 10 minutes to take the chill off, allowing for even cooking.
Preparing the Orzo and Vegetables
- Bring 4 cups of salted water to a boil in a medium saucepan.
- Add 1 cup of orzo pasta and cook according to package instructions, usually 8–10 minutes, until al dente.
- Drain the orzo using a fine mesh strainer and rinse briefly under cold water to stop cooking.
- Meanwhile, finely chop:
- 1 small shallot
- 1 clove garlic
- ½ cup cherry tomatoes, halved
- Zest and juice 1 large lemon to keep flavor fresh and vibrant.
- Measure out 2 tablespoons of extra virgin olive oil and ¼ cup grated Parmesan cheese to incorporate later.
| Ingredient | Preparation Detail |
|---|---|
| Sea scallops | Rinse, dry, remove side muscle, season |
| Orzo pasta | Boil in salted water, drain, rinse |
| Shallot | Finely chopped |
| Garlic | Minced |
| Cherry tomatoes | Halved |
| Lemon | Zest and juice extracted |
| Olive oil | Measured |
| Parmesan cheese | Grated |
Our Prep Work lays the foundation for quick assembly and cooking. With scallops perfectly dried and orzo cooked al dente, plus the vegetables and seasonings ready, we can move seamlessly to cooking.
Cooking Instructions
Follow these precise steps to transform our Scallop Orzo recipe into a vibrant and flavorful dish that impresses every time. We will start by perfectly cooking the orzo, then move on to searing the scallops to golden perfection.
Cooking the Orzo
- Boil the water: Fill a medium saucepan with 4 cups of water. Add 1 teaspoon of salt. Bring it to a rolling boil over high heat.
- Add orzo: Stir in 1 cup of orzo pasta carefully to prevent clumping.
- Cook the orzo: Maintain a gentle boil. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is al dente—tender but with a slight bite.
- Drain and reserve: Pour the orzo into a fine mesh strainer to drain. Save ½ cup of the cooking water to use later for the sauce.
- Fluff and set aside: Return orzo to saucepan. Toss with 1 tablespoon olive oil to prevent sticking and keep warm.
“Perfectly cooked orzo forms the creamy base that balances the sweetness of the seared scallops.”
| Step | Detail | Time |
|---|---|---|
| Boil water | 4 cups water, 1 tsp salt | 5 minutes |
| Cook orzo | 1 cup orzo, stir occasionally | 8 to 10 minutes |
| Drain & reserve | Keep ½ cup pasta water | Immediate |
Searing the Scallops
- Preheat pan: Heat a large sauté pan over medium-high heat for 2 minutes.
- Add oil: Pour 2 tablespoons olive oil evenly across the pan surface.
- Place scallops: Arrange scallops in a single layer, ensuring they don’t touch. This prevents steaming.
- Sear scallops: Cook scallops for 2 to 3 minutes without moving until a golden crust forms on one side.
- Flip scallops: Turn scallops with tongs. Cook the opposite side for 1 to 2 minutes until opaque and firm but tender.
- Remove scallops: Transfer scallops to a warm plate. Do not overcook—fresh scallops cook quickly and stay juicy when handled carefully.
| Step | Detail | Time |
|---|---|---|
| Preheat pan | Medium-high heat | 2 minutes |
| Add oil | 2 tablespoons olive oil | Immediate |
| Sear first side | Do not move scallops | 2 to 3 minutes |
| Flip scallops | Cook until scallops are opaque | 1 to 2 minutes |
| Remove scallops | Transfer to warm plate | Immediate |
Assembling the Dish
Now that we have perfectly cooked orzo and beautifully seared scallops, it’s time to bring everything together. This step ensures the flavors meld harmoniously, creating the signature taste and texture of our Scallop Orzo Recipe.
Combining Orzo and Scallops
- Transfer the cooked orzo into the sauté pan used for scallops. Utilize the residual flavor left in the pan to infuse the orzo with delicate seafood notes.
- Add reserved pasta water gradually, about 1/4 cup at a time, stirring to achieve a creamy consistency without drowning the dish.
- Gently fold in the seared scallops, being careful not to break their golden crust.
- Incorporate shallow sautéed shallots and garlic (from the cooking process) if not already added, to unify the layers of taste.
- Season lightly with salt and fresh cracked black pepper to balance the flavors.
“The reserved pasta water acts as the secret agent, binding starches and sauces to create a silky orzo base that highlights the sweetness of the scallops.”
Adding Final Touches and Garnishes
- Sprinkle freshly grated Parmesan cheese evenly over the dish while it’s still warm, allowing it to melt smoothly through the orzo.
- Add fresh lemon zest and a splash of lemon juice for a vibrant, citrusy brightness that cuts through the richness.
- Drizzle a tablespoon of high-quality extra virgin olive oil to add subtle fruity notes and a glossy finish.
- Garnish with finely chopped fresh parsley or chives to introduce a pop of color and herbal freshness.
| Final Touch | Purpose |
|---|---|
| Parmesan cheese | Adds umami richness and creamy texture |
| Lemon zest and juice | Provides acidity and brightens flavors |
| Extra virgin olive oil | Adds fruity aroma and smoothness |
| Fresh herbs (parsley/chives) | Enhances visual appeal and herbal complexity |
Let us now serve this beautiful Scallop Orzo immediately to enjoy the perfect balance of textures and tastes at their freshest.
Serving Suggestions
To elevate our Scallop Orzo experience, consider these serving ideas that complement the dish’s delicate flavors and textures.
Perfect Pairings
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio to enhance the natural sweetness of the scallops.
- Pair with a light green salad featuring arugula, lemon vinaigrette, and shaved Parmesan to echo the dish’s fresh citrus notes.
- Add a side of garlic-roasted asparagus or sautéed spinach to provide a balanced, nutrient-rich accompaniment.
Presentation Tips
- Plate the orzo first, spooning it gently onto warmed plates to maintain the creamy consistency.
- Arrange the seared scallops on top, spacing them evenly to showcase their perfectly golden crust.
- Garnish with extra lemon zest, freshly cracked black pepper, and a sprinkle of finely chopped parsley or chives for a pop of color.
Serving Temperature
- Serve the dish immediately while warm for the best texture in both the orzo and scallops.
- If preparing ahead, reheat gently over low heat adding a splash of reserved pasta water to restore creaminess without drying out the scallops.
Nutritional Snapshot
| Serving Size | Calories | Protein (g) | Fat (g) | Carbohydrates (g) | Fiber (g) |
|---|---|---|---|---|---|
| 1 Plate Scallop Orzo | 450 | 35 | 18 | 40 | 3 |
“Our Scallop Orzo is not only a feast for the palate but also a balanced and nutritious meal perfect for any occasion.”
By following these suggestions, we ensure every serving of our Scallop Orzo delights both the eye and the taste buds.
Make-Ahead and Storage Tips
To preserve the freshness and flavor of our Scallop Orzo recipe, here are some essential make-ahead and storage tips that help maintain the dish’s quality without compromising its delicate textures and bright flavors.
Preparing Ahead
- Cook Orzo in Advance: We can cook the orzo up to 2 days ahead. After draining, toss it lightly with a drizzle of olive oil to prevent sticking. Store it in an airtight container in the refrigerator.
- Separate Scallops Storage: It’s best to cook scallops fresh for optimal tenderness. However, if needed, sear scallops briefly, cool to room temperature, and refrigerate separately in a sealed container for up to 24 hours. Reheat gently before serving.
- Sauce and Vegetables: The lemony sauce and sautéed vegetables can be prepared and refrigerated separately for up to 2 days. Reheat gently to avoid breaking the sauce emulsion.
Reheating Instructions
- Gently reheat orzo and sauce together in a skillet over low heat. Add a splash of reserved or fresh water or broth to restore creaminess as the mixture heats.
- For scallops, reheat quickly in a hot pan for 30-60 seconds per side, just until warmed through. Avoid overcooking to keep them tender.
Storage Duration and Best Practices
| Component | Refrigeration Time | Storage Tips |
|---|---|---|
| Cooked Orzo | 2 days | Store airtight, add olive oil to prevent clumping |
| Seared Scallops | 1 day | Refrigerate separately, avoid stacking |
| Sauce & Vegetables | 2 days | Store in airtight containers, reheat gently |
Pro Tip: Avoid freezing cooked scallops as the texture tends to become rubbery. Cook orzo freezes well but may require additional liquid when reheating.
Freezing Guidelines
- We recommend freezing orzo alone if making the dish ahead for longer than 2 days. Cool completely before sealing in a freezer-safe bag.
- Thaw in the refrigerator overnight and reheat with a bit of stock or water to regain creaminess.
- It’s best to prepare scallops fresh each time to preserve their buttery texture and sweetness.
By following these make-ahead and storage tips, we can enjoy the vibrant, luxurious experience of our Scallop Orzo without sacrificing convenience or taste.
Conclusion
Scallop Orzo is a versatile dish that brings together fresh flavors and simple techniques for a memorable meal. Its quick preparation and elegant presentation make it perfect for any occasion, whether a busy weeknight or a special dinner.
With the right ingredients and a little attention to detail, we can easily create a dish that balances richness and brightness in every bite. This recipe invites us to enjoy the best of seafood and pasta in one satisfying plate.
Frequently Asked Questions
What ingredients are needed to make Scallop Orzo?
You need fresh sea scallops, orzo pasta, lemon zest and juice, olive oil, Parmesan cheese, shallots, garlic, cherry tomatoes, and fresh herbs. These simple, fresh ingredients create the dish’s balanced flavors.
What equipment is essential for preparing Scallop Orzo?
A large sauté pan for searing scallops, a medium saucepan for cooking orzo, a fine mesh strainer, a zester, stirring tools, and measuring cups are essential to cook and prepare the dish effectively.
How do I prepare scallops for this recipe?
Rinse and dry the scallops thoroughly, season them simply, and let them rest to ensure even cooking. This preps them for a perfect sear with a golden crust and juicy interior.
How is the orzo cooked in Scallop Orzo?
Boil water and cook the orzo until al dente. Then drain, reserving some cooking water to help create a creamy sauce when mixed with scallops.
Can I make parts of Scallop Orzo ahead of time?
Yes, you can cook orzo up to two days early and store it lightly oiled. Scallops should be refrigerated separately and the lemony sauce and vegetables can be prepped ahead for convenience.
How should I reheat Scallop Orzo without losing quality?
Reheat gently on the stove or microwave, adding a little reserved pasta water or olive oil to maintain creaminess and avoid drying out the scallops.
What are some good serving suggestions for Scallop Orzo?
Pair it with crisp white wine, a light green salad, or garlic-roasted asparagus for a complete and elevated meal experience.
Is it okay to freeze Scallop Orzo?
It’s best not to freeze cooked scallops as they lose texture. Orzo can be frozen if necessary, but fresh is always recommended for best flavor and texture.