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Overhead photo of the Pan Seared Scallops with Orzo Piccata looking extra delicious in a big white plate
Pan Seared Scallops with Orzo Piccata
Cook Time
30 mins
Total Time
30 mins
 

Succulent Pan Seared Scallops with Orzo Piccata is an easy weeknight dinner that's fancy enough for weekend company!

Course: Main Course
Cuisine: Italian
Keyword: pan seared scallops recipe, pan seared scallops with orzo piccata, scallops with orzo piccata
Servings: 4 servings
Calories: 417 kcal
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
  1. Scallops: Blot scallops with a paper towel to remove any excess moisture. Sprinkle with salt and pepper.

  2. 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.

  3. 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. 

  4. Add wine and bring to a boil. Cook until almost all wine is evaporated, about 2 minutes.

  5. 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.

Recipe 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 Facts
Pan Seared Scallops with Orzo Piccata
Amount Per Serving
Calories 417 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 51mg17%
Sodium 1609mg70%
Potassium 535mg15%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 3g3%
Protein 20g40%
Vitamin A 290IU6%
Vitamin C 18.6mg23%
Calcium 50mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.