Lemon Orzo with Scallops

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Kosher salt

1 cup orzo

5 tablespoons unsalted butter

Grated zest and juice of 1 lemon

Freshly ground pepper

1 pound medium sea scallops, "foot" muscles removed

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1/2 cup dry white wine

1 to 2 tablespoons capers, drained

2 tablespoons chopped fresh parsley

2 cups baby arugula

1 cup cherry tomatoes, halved or quartered if large

Directions

  1. Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
  2. Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.
  3. Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.
  4. Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.

Greek Lemon Chicken and Orzo Casserole

Orzo Salad

Lemon Orzo

Lemon Orzo

Lemon-Herb Orzo

Lemon Pepper Orzo

Lemon Herb Orzo

Chicken Lemon Orzo Soup