Creamy Lemon Dill Orzo with Seared Scallops
Updated Aug 15, 2026
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Creamy Lemon Dill Orzo with Seared Scallops is a creamy, risotto-style orzo that’s almost aggressively lemony, with fresh dill and tender seared scallops. It comes together in one pan in about 40 minutes.
Looking for more scallop recipes? Try my Burst Tomato Pasta with Seared Scallops or Seared Scallops with White Wine Pan Sauce next!
🐝 Quick Look: Creamy Lemon Dill Orzo with Seared Scallops
- What it is: Creamy, risotto-style lemon dill orzo topped with tender seared scallops.
- Why you’ll love it: Bright, creamy, extra lemony, and made in one pan.
- Time: 10 minutes prep, 30 minutes cook time, 40 minutes total.
- Main ingredients: Scallops, orzo, lemon, dill, Parmesan, and heavy cream.
- Best for: Date nights, dinner parties, or seafood lovers.
Why You’ll Love This Recipe
- Creamy without the work of risotto: The orzo cooks until tender and saucy without constant stirring. If you love this style of recipe, try my One Pan Cacio e Pepe Risotto Orzo next.
- Bright and lemony: Fresh lemon and dill balance the rich Parmesan and cream. For another lemony favorite, try my Orzo al Limone with Crispy Parmesan Chicken.
- Restaurant-worthy but approachable: Golden seared scallops make this feel special enough for date night or entertaining, but the entire recipe comes together in about 40 minutes. Try my Scallop Scampi Pasta for another easy way to cook scallops.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Scallops: Use large sea scallops for the best golden crust and tender center. Frozen scallops work too; thaw completely and pat very dry before searing.
Orzo Pasta: This small, rice-shaped pasta cooks directly in the broth until tender and creamy, similar to risotto. - Lemon Juice: This recipe is intentionally very lemon-forward. Start with less lemon juice and add more to taste if you prefer a milder flavor.
Tips and Substitutions
- Get a good sear on the scallops: Pat the scallops very dry and make sure the pan is hot before adding them. Give them space in the pan and leave them undisturbed until a golden crust forms. Cook in batches if needed.
- Keep the orzo creamy: The orzo will continue absorbing liquid as it cooks and sits. Add extra chicken broth or water as needed so it stays loose and saucy rather than becoming dry.
- Adjust the lemon to taste: This recipe is intentionally very lemony. Start with less lemon juice if you prefer a milder flavor, then add more to taste. Fresh lemon juice is always best!
- Skip the wine: Replace the dry white wine with an equal amount of chicken broth for an alcohol-free version.
How to Make Creamy Lemon Dill Orzo with Seared Scallops
See the recipe card below for full instructions and exact amounts.
- Pat the scallops very dry, season with salt, then sear in hot oil until golden on both sides. Transfer to a plate and set aside.
- Reduce the heat and pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce.
- Add the butter and garlic, then stir in the orzo and cook briefly to lightly toast the pasta.
- Pour in the chicken broth and black pepper. Simmer, stirring frequently and adding more broth or water as needed, until the orzo is tender and creamy.
- Stir in the lemon juice and Parmesan, then reduce the heat and add the heavy cream and fresh dill. Cook until creamy and slightly thickened.
- Divide the creamy lemon dill orzo among bowls and top with the seared scallops and fresh parsley.
Recipe FAQs
Can I use frozen scallops for Creamy Lemon Dill Orzo?
Yes. Thaw frozen scallops overnight in the refrigerator, or for a quicker option, place them in a sealed bag and submerge in cold water until thawed. Pat the scallops very dry with paper towels before seasoning and searing to help them develop a golden crust.
Can I use a different protein instead of scallops to pair with Creamy Lemon Dill Orzo?
Yes. Shrimp would be an easy substitute and pairs well with the creamy lemon dill orzo. Adjust the cooking time based on the size of the shrimp and cook until just opaque.
Why is my orzo absorbing so much liquid?
The amount of liquid needed can vary depending on your pan, heat level, and how quickly the orzo cooks. Add additional chicken broth or water as needed until the orzo is tender and still loose and creamy. It will continue to thicken as it sits.
What can I serve with Creamy Lemon Dill Orzo?
This dish is filling on its own, but it pairs well with a simple green salad, roasted vegetables such as asparagus, or crusty bread to soak up the creamy sauce.
More Favorite Orzo Recipes
Creamy Lemon Dill Orzo with Seared Scallops
Creamy, risotto-style orzo that's almost aggressively lemony, with fresh dill and tender seared scallops.
Ingredients
Scallops
- 1 pound Large Sea Scallops
- ½ teaspoon Kosher Salt
- 1 tablespoon Avocado Oil, or other neutral oil
Orzo
- ¼ cup Dry White Wine
- 2 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1 cup Orzo Pasta, uncooked
- 2½ cups Chicken Broth
- ½ teaspoon Black Pepper
- ¼ cup Lemon Juice
- ½ cup Parmesan Cheese, freshly grated
- ⅓ cup Heavy Cream
- ¼ cup Fresh Dill
- 2 tablespoons Fresh Parsley, chopped, for serving
Instructions
Scallops
- Prep the scallops: Pat the scallops very dry with paper towels. Season both sides with salt.
- Sear the scallops: Heat the oil in a large sauté pan over high heat. Add the scallops in a single layer and sear for about 2 minutes, until a golden crust forms. Flip and cook for 1 minute more. Transfer to a plate and set aside.
Orzo
- Deglaze the pan: Reduce the heat to medium. Add the white wine and scrape up any browned bits from the bottom of the pan. Simmer for about 2 minutes, until reduced by half.
- Toast the orzo: Add the butter. Once melted, add the garlic and cook for 1 minute. Stir in the orzo and cook for another minute, stirring often.
- Cook the orzo: Add 2 cups of chicken broth and the black pepper. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes, stirring frequently, until the orzo is tender. Add the remaining broth as needed to keep the orzo loose and creamy.
- Make it creamy: Stir in the lemon juice and Parmesan until combined. Reduce the heat to low and stir in the heavy cream and dill. Simmer for about 2 minutes, until slightly thickened.
- Serve: Divide the creamy orzo among bowls. Top with the seared scallops and fresh parsley. Serve immediately.
Video
Notes
- Scallops: Pat the scallops very dry before searing for the best golden crust. Frozen scallops work well if completely thawed and dried before cooking.
- White wine: Use a dry white wine such as Sauvignon Blanc. Chicken broth can be substituted for the wine.
- Orzo consistency: Start with 2 cups of chicken broth, then add more as needed while the orzo cooks. The exact amount may vary depending on how quickly the liquid is absorbed. Water can also be used for the additional liquid.
- Lemon: Four tablespoons makes this orzo quite lemony. For a milder lemon flavor, start with 2–3 tablespoons and add more to taste.
- Make ahead: The orzo can be reheated gently on the stove or in the microwave with a splash of broth. For the best texture, sear the scallops just before serving.
Nutrition
Calories: 620kcal, Carbohydrates: 51g, Protein: 35g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 101mg, Sodium: 1348mg, Potassium: 748mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1301IU, Vitamin C: 16mg, Calcium: 218mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This is one of my favorite recipes and it’s PERFECT for lemon lovers! Let me know if you try it!
Very delicious and super easy to make. It also works well with prawns instead of scallops.
I’m so glad you enjoyed the recipe! Thanks for leaving a review.
This dish is perfect for a small dinner party. It is better than most scallop dishes I’ve ordered at high end restaurants. The fresh dill, lemon and Parmesan are complimentary ingredients
This was SO delicious! I actually used bay scallops & cooked them separately, but the flavors were all there and amazing. It was a hit – thanks!
I’m so happy that you enjoyed the recipe!! Thank you for leaving a review!
Finally got around to making this last night and the orzo turned out incredible! Truly so easy with commonly-on-hand ingredients. The lemon and dill go great with any seafood (I used a tuna steak). I will absolutely be making this again!
Notes – when Carol says extra lemony, she means it! I loved it but if you’re not looking for that to be the dominate flavor start with less lemon juice. Otherwise, a perfect recipe as is.
Thank you so much for making this recipe and leaving such a nice comment! This is definitely very lemony so I agree that it makes sense to start with less and add as you go if you are unsure!