Ingredients
- 1 pound fresh sea scallops, patted dry
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Optional: pinch of red pepper flakes for some heat
If you’re out of Parmesan, Pecorino Romano can be a delightful substitute, adding a slightly sharper flavor. For a lighter version, swap the heavy cream for half-and-half or a plant-based cream substitute.
Instructions
- Begin by seasoning the scallops with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat.
- Add the scallops to the hot skillet, ensuring they’re not crowded. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the shallot and garlic, sautéing until fragrant, about 2 minutes.
- Add the orzo to the skillet, stirring to coat it in the butter and aromatics. Cook for another minute, allowing the orzo to toast slightly.
- Pour in the broth, bringing the mixture to a simmer. Cook the orzo for about 10 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.
- Stir in the heavy cream, Parmesan cheese, and lemon juice. Allow the mixture to cook for an additional 2-3 minutes until creamy and thickened.
- Return the scallops to the skillet, nestling them into the creamy orzo. Garnish with fresh parsley and a sprinkle of red pepper flakes, if desired.
- Serve immediately, savoring the delightful blend of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International