Creamy Lemon & Herb Orzo with Seared Scallops

This exquisite dish marries plump, perfectly seared scallops with a luxurious, creamy lemon and herb orzo, creating a harmonious balance of bright, savory, and rich flavors.

Cooking time: 40 min · Difficulty: Medium · Servings: 2 · Cuisine: Mediterranean · Category: Main Course

Ingredients

• 200 grams Large sea scallops, muscles removed, patted very dry
• 1.5 grams Fine sea salt
• 0.5 grams Freshly ground black pepper
• 30 grams Unsalted butter
• 15 ml Olive oil
• 30 grams Shallot, finely minced
• 5 grams Garlic, minced
• 120 grams Orzo pasta
• 60 ml Dry white wine (like Sauvignon Blanc)
• 480 ml Chicken or vegetable broth, warm
• 60 ml Heavy cream
• 2 grams Fresh lemon zest
• 15 ml Fresh lemon juice
• 10 grams Fresh parsley, finely chopped
• 5 grams Fresh chives, finely chopped
• 20 grams Parmigiano Reggiano, finely grated

Instructions

1. Pat the scallops extremely dry with paper towels; this is crucial for a good sear.
2. Season the scallops generously with 1 gram of sea salt and all of the black pepper on both sides and set aside.
3. In a medium saucepan, melt 15 grams of unsalted butter with 5 ml of olive oil over medium heat.
4. Add the minced shallot and cook for 3-4 minutes until softened and translucent, stirring occasionally.
5. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to brown it.
6. Stir in the orzo pasta and toast for 2-3 minutes until lightly golden, stirring constantly to prevent sticking.
7. Deglaze the pan with the dry white wine, stirring and scraping up any browned bits from the bottom, and cook until almost completely evaporated, about 1-2 minutes.
8. Begin adding the warm broth to the orzo, 120 ml at a time, stirring frequently and allowing each addition to be absorbed before adding the next, which will take about 15-20 minutes in total until the orzo is al dente and creamy.
9. While the orzo cooks, heat a separate large non-stick or cast-iron skillet over high heat for 2-3 minutes until very hot.
10. Add the remaining 10 ml of olive oil to the hot skillet, then carefully place the seasoned scallops in the pan in a single layer, ensuring not to overcrowd it.
11. Sear the scallops for 1.5-2 minutes per side until a deep golden-brown crust forms and they are just cooked through, opaque, and slightly bouncy to the touch.
12. Remove the scallops from the pan and set them aside on a plate.
13. Once the orzo is al dente, stir in the heavy cream, fresh lemon zest, fresh lemon juice, and the remaining 0.5 grams of sea salt.
14. Fold in the chopped fresh parsley and chives, along with the grated Parmigiano Reggiano, until well combined and the sauce is creamy.
15. Divide the creamy lemon and herb orzo between two warm plates, then artfully arrange the seared scallops on top of the orzo.
16. Garnish with a sprinkle of extra fresh herbs and a lemon wedge for serving.

Nutrition (per serving)

Calories: 620 · Protein: 38g · Carbs: 55g · Saturated fat: 18g · Unsaturated fat: 20g · Fiber: 3g · Sugars: 4g · Sodium: 850mg

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