Creamy Lemon Dill Orzo with Seared Scallops

5 from 5 votes

Creamy, risotto-style orzo that's almost aggressively lemony, with fresh dill and tender seared scallops.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Dill, Lemon, One Pot, Orzo, Pasta, Scallops

Servings:

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.

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.

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.