Creamy Lemon Dill Orzo with Seared Scallops
This orzo is creamy like risotto, almost aggressively lemony, and topped with tender seared scallops.
Servings: 3
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 Dry White Wine a dry white wine such as Sauvignon Blanc; or chicken broth
- 2 tablespoons Unsalted 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
Calories: 620kcal | Carbohydrates: 51g | Protein: 35g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1407mg | Potassium: 748mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1301IU | Vitamin C: 16mg | Calcium: 218mg | Iron: 2mg
