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Seared Scallops with Lemon Orzo


Sautéed sea scallops maintain their light flavor when combined with orzo and a sauce of lemon juice, white wine and herbs. Easy and special.

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Rate this recipe 4.2/5 (47 Votes)


  • Cooking spray
  • 1/2 cup onion, chopped
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/4 teaspoon dried thyme
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


Servings 4
Adapted from


Step 1

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes.

Stir in pasta, broth, wine, and thyme; bring to a boil.

Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.

Stir in chopped chives and lemon juice. Keep warm.

Heat olive oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper.

Add seasoned scallops to pan. Cook 3 minutes on each side or until desired degree of doneness.

Serve with pasta mixture.

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