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Overhead photo of the Pan Seared Scallops with Orzo Piccata looking extra delicious in a big white plate
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4.67 from 6 votes

Pan Seared Scallops with Orzo Piccata

Succulent Pan Seared Scallops with Orzo Piccata is an easy weeknight dinner that's fancy enough for weekend company!
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: pan seared scallops recipe, pan seared scallops with orzo piccata, scallops with orzo piccata
Servings: 4 servings
Calories: 417kcal
Author: MaryAnn Dwyer

Ingredients

Scallops

  • 1 1/4 lb. (about 16) sea scallops
  • 2 Tbsp. olive oil
  • Kosher salt and freshly ground black pepper

Orzo Piccata

  • 3 Tbsp. butter
  • 1 1/2 cups onion, chopped
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 1/3 cup dry white wine
  • 2 1/2 cups chicken broth
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 tsp. lemon zest
  • 1/4 cup capers
  • fresh chopped parsley for garnish, if desired

Instructions

  • Scallops: Blot scallops with a paper towel to remove any excess moisture. Sprinkle with salt and pepper.
  • Heat 2 tablespoons olive oil in a  large nonstick frying pan over high heat. Carefully add scallops when oil is hot, making sure scallops are not touching each other. Sear scallops for 1 1/2-2 minutes on each side. Do not move or flip until bottom is golden brown. Transfer to paper towel-lined plate.
  • In a large Dutch oven, heat butter over medium-high heat. Add onion and cook 5 minutes until softened and translucent, stirring often. Add garlic and continue to cook for 1 minute. Add orzo and cook for 2-3 minutes until lightly toasted, stirring until well combined. 
  • Add wine and bring to a boil. Cook until almost all wine is evaporated, about 2 minutes.
  • Add 2 1/2 cups stock, salt and pepper and bring to a boil. Reduce heat and simmer until pasta is tender and broth is mostly absorbed, about 10-15 minutes. Remove from heat and stir in lemon juice, lemon zest and capers. Divide orzo among 4 dishes and top with about 4 scallops per plate. Sprinkle with chopped fresh parsley.

Notes

  • This dish is perfect served with a side salad and a glass of Sauvignon Blanc.
  • It's one of the easiest dinners ever to prepare.
  • Not a fan of scallops? No worries. Sub them with some shrimp. Just as delicious! 

Nutrition

Calories: 417kcal | Carbohydrates: 40g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 1609mg | Potassium: 535mg | Fiber: 2g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 18.6mg | Calcium: 50mg | Iron: 1.6mg