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Lemon Orzo with Scallops

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •    1 cup orzo
    •    kosher salt
    •    2 cups baby arugula
    •    freshly ground pepper
    •    1/2 cup dry white wine
    •    2 cloves garlic, minced
    •    5 tbsps unsalted butter
    •    2 tbsps extra-virgin olive oil
    •    1 to 2 tbsps capers, drained
    •    2 tbsps chopped fresh parsley
    •    grated zest and juice of 1 lemon
    •    1 pound sea scallops, "foot" muscles removed
    •    1 cup cherry tomatoes, halved or quartered if large


  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.

This great family recipe is thanks to Food Network Recipes at


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