Creamy Lemon Dill Orzo with Seared Scallops
Updated Sep 01, 2025, Published on Dec 03, 2023
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This Creamy Lemon Dill Orzo with Seared Scallops is a rich yet refreshing pasta dish that feels special but comes together easily in one pan. The orzo cooks until creamy and risotto-like, then gets finished with lots of lemon, fresh dill, and Parmesan cheese. Topped with golden-brown seared scallops, it’s the perfect balance of cozy and elegant.
Looking for more scallop recipes? Try my Burst Tomato Pasta with Seared Scallops or Seared Scallops with White Wine Pan Sauce!
Watch how to make it here!
Why You'll Love this Creamy Lemon Dill Orzo with Seared Scallops
- Elegant yet easy: Pan-seared scallops make this dish feel restaurant-worthy, but the steps are simple and approachable.
- Creamy and comforting: The orzo cooks risotto-style until tender and saucy without constant stirring.
- Bright and herbaceous: Fresh lemon juice and dill bring a zesty, refreshing flavor that balances the richness. It's almost aggressively lemony (in the best way).
- Versatile for any occasion: Perfect for a cozy weeknight dinner, date night, or when you want an impressive meal for guests.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Scallops: Large sea scallops are best for a golden crust and tender center. You can use frozen scallops but make sure to completely thaw and thoroughly pat dry.
Orzo Pasta: A rice-shaped pasta that cooks up creamy like risotto in chicken broth. - Lemon Juice: As I mentioned, this dish is aggressively lemony. Please feel free to start with less lemon juice and add more to taste!
Why I love Cooking with Scallops
- Quick: They sear in just 3–4 minutes.
- Nutritious: High in protein and low in fat.
- Naturally delicious: Sweet flavor that only needs salt and pepper.
- Versatile: Pairs well with many flavors and cuisines.
- Convenient: Frozen scallops thaw easily and are great to keep on hand.
(Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Pat scallops dry and sear on both sides.
- Deglaze the pan with white wine. Scrape any stuck bits with a wooden spoon.
- Add butter, garlic, and then toast the uncooked orzo.
- Pour in chicken broth and season with black pepper. Bring to a boil then simmer, stirring often, until the orzo is cooked through. Add more broth as needed.
- Stir in lemon juice, fresh dill, and heavy cream.
- Serve the lemon orzo topped with the seared scallops and fresh parsley.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Creamy Lemon Dill Orzo FAQ's
Yes! Frozen scallops work well as long as they are fully thawed and patted very dry before cooking. This helps them sear properly and develop a golden crust.
Absolutely. Simply replace the white wine with chicken broth. The orzo will still have plenty of flavor from the garlic, lemon, and fresh dill.
Stir the orzo often as it cooks and add extra broth or water as needed. The goal is to keep it slightly saucy, similar to risotto, rather than letting it dry out.
This dish is best served fresh. The orzo can be made ahead and reheated with a splash of broth or cream to loosen it up. Scallops are best seared just before serving for the best texture and flavor.
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.
Did you try this Creamy Lemon Dill Orzo with Seared Scallops recipe? Leave a Review!
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Creamy Lemon Dill Orzo with Seared Scallops
Ingredients
Scallops
- 1 pound Scallops
- ½ teaspoon Kosher Salt, or enough to generously season both sides of the scallops
- 1 tablespoon Avocado Oil, or neutral oil of choice
Orzo
- ¼ cup White Wine, a dry white wine such as Sauvignon Blanc; or chicken broth
- 2 tablespoons Butter
- 4 cloves Garlic, minced
- 1 cup Orzo Pasta, uncooked
- 2 ½ cups Chicken Broth, start with 2 cups, add more as needed
- ½ teaspoon Black Pepper
- 4 tablespoons Lemon Juice, adjust to taste
- ½ cup Parmesan Cheese, freshly grated
- ⅓ cup Heavy Cream
- ¼ cup Fresh Dill
- 2 tablespoons Fresh Parsley, chopped (for serving)
Instructions
Scallops
- Pat the scallops very dry with paper towels. Season both sides generously with salt.
- Heat the avocado 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, then transfer to a plate and set aside. (In stainless steel, they will naturally release from the pan when ready to flip.)
Orzo
- Reduce the heat to medium. Pour in the white wine and scrape up the browned bits with a wooden spoon. Simmer for about 2 minutes, until the liquid reduces by half.
- Add the butter and let it melt. Stir in the garlic and cook for 1 minute until fragrant. Add the orzo and toast for 1 minute, stirring often.
- Pour in 2 cups of chicken broth and season with black pepper. Bring to a boil, then reduce to a simmer. Cook, stirring frequently, until the orzo is tender, 10–15 minutes. Add more broth (or water) as needed to keep the orzo loose and creamy.
- Stir in the lemon juice, then add the Parmesan and mix until melted and combined. Turn the heat to low. Stir in the heavy cream and dill, then simmer for 2 minutes until the sauce thickens slightly.
- Divide the creamy orzo among bowls. Top with the seared scallops and sprinkle with fresh parsley. Serve immediately.
Video
Notes
- Scallops: Pat very dry before searing for the best crust. Frozen scallops work if thawed and dried well.
- Wine Substitute: Use chicken broth in place of wine if preferred.
- Consistency: Add extra broth or water as the orzo cooks to keep it creamy and saucy.
- Make Ahead: Reheat orzo in the microwave or gently on the stove with a splash of broth. Scallops are best seared just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!