Seared Scallops with Lemon Orzo

Name: Seared Scallops with Lemon Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2½ tsp Salt; 10½ oz Orzo; 20 Scallops; ¼ tsp Black Pepper; 1 Lemon; 9 oz Peas; 2¼ tbsp Butter; 2 tbsp Olive Oil

By Eatpace

Golden seared scallops sit over lemon-butter orzo and peas. The orzo cooks while you prepare the scallops, making this a dinner for a busy evening.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 546; kcal per serving
Protein: 31g; per serving

Plan this dinner Jump to recipe

Golden scallops over lemon orzo and green peas on a plate.

30 min

Ingredients

8 ingredients

4 servings

2½ tsp Salt (Divided)
10½ oz Orzo
20 Scallops, side muscles removed and patted dry (About 600 g total; thaw first if frozen)
¼ tsp Black Pepper
1 Lemon, zested and juiced
9 oz Peas (Frozen)
2¼ tbsp Butter
2 tbsp Olive Oil (Divided)

Contains shellfish, dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

546 kcal

Protein: 31 g
Carbs: 70 g
Fat: 15 g
Fiber: 5 g

By EatpaceHow we write and check our recipes

Method

7 steps 10 min prep · 20 min cook

Prep

Step 1. Bring a large pot of water to a boil and add most of the Salt and the Orzo. Cook, stirring occasionally, until nearly tender, about 7 minutes.
Step 2. Meanwhile, season the Scallops with the rest of the Salt and the Black Pepper. Set the Lemon zest and juice aside separately.

Cook

Step 3. Add the Peas to the orzo and boil until the orzo is tender and the peas are hot, about 2 minutes. Drain and return to the pot off the heat.
Step 4. Stir the Butter and the lemon zest and juice into the hot orzo and peas. Cover to keep warm.
Step 5. Heat half the Olive Oil in a large skillet over medium-high heat. Sear half the scallops without moving until golden underneath, about 2 minutes; flip and cook until opaque through the center, about 2 minutes more. Transfer to a plate.
Step 6. Add the rest of the Olive Oil to the skillet and sear the remaining scallops until golden underneath, about 2 minutes. Flip and cook until opaque through the center, about 2 minutes more.

Finish & serve

Step 7. Divide the lemon orzo and peas among plates and top with the scallops and any juices from the plate.

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Tips

Good to know

Dry scallops thoroughly and leave space between them in the skillet so they sear instead of steaming.

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Use shelled edamame instead of peas if you prefer.

Leftovers

Refrigerate leftovers promptly for up to 3 days and reheat gently until hot.

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