If you ever want to feel like you’re eating something fancy without actually putting in a ton of work — this dish is it. Pan-seared scallops paired with buttery, lemony orzo is the kind of meal that tastes like restaurant food but can be pulled together on a regular weeknight.
I’ve made this on quiet nights when I just want to treat myself after a long day, and I’ve also served it to friends when I needed a “fancy-looking” dinner that didn’t trap me in the kitchen. Either way, it always impresses — and the best part? It’s done in around 30 minutes.
Why I keep this one in rotation
Weeknight fast, weekend-worthy
It cooks up quickly, but still feels like something you’d splurge on at a bistro. The scallops sear in minutes, and the orzo soaks up all the lemony, briny flavor from the capers and broth.
Crowd-pleaser (even for picky eaters)
This is one of the few seafood dishes that almost everyone at my table agrees on — including my cousin who swears she doesn’t eat shellfish… but somehow always finishes her plate when I serve this.
That sauce
The piccata-style orzo gets a punch of brightness from fresh lemon juice and a nice tang from the capers. It’s simple, fresh, and totally addictive. I usually sneak in a spoonful straight from the pan before serving — chef’s treat.
Ingredients You’ll Need
Here’s what makes this dish work:
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Sea scallops – Look for the large dry-packed ones if you can. Avoid the small bay scallops—they’re too delicate here.
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Orzo pasta – Cooks like rice, eats like pasta. It’s the perfect canvas for bold lemony flavors.
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Olive oil + butter – For flavor and that golden scallop sear.
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Garlic and onion – Build the base of the orzo.
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Dry white wine – Adds depth to the sauce. Sauvignon Blanc or Pinot Grigio works great.
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Chicken broth – Helps cook the orzo and adds richness.
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Lemon juice + zest – For brightness and a bit of zing.
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Capers – Briny little bursts of flavor that cut through the richness.
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Fresh parsley – For a fresh finish at the end.
If scallops aren’t your thing (or just too pricey that day), feel free to swap in shrimp. I’ve done it plenty of times — equally delicious, and a bit more forgiving to cook.
How I Make It
Step 1: Sear the scallops
Pat them dry (this is important!) and season with salt and pepper. Heat oil in a skillet, then sear them over medium-high heat — about 1.5 to 2 minutes per side. They should develop a golden crust but stay tender inside. Once done, transfer them to a plate and keep warm.
Step 2: Make the orzo
In the same skillet, lower the heat and add a bit of butter. Toss in finely chopped onion and garlic, sauté until soft, then stir in the orzo. Toast it lightly before adding the wine and broth.
Step 3: Simmer
Let the orzo simmer, stirring now and then, until it’s al dente and the liquid is mostly absorbed. This usually takes around 8–10 minutes.
Step 4: Add the flavor bombs
Stir in the lemon juice, zest, capers, and a touch more butter. Taste and season. If it feels too thick, loosen it with a splash of broth or hot water.
Step 5: Serve
Plate the orzo, top with the scallops, and finish with chopped parsley and an extra squeeze of lemon juice.
Cooking Tips From My Kitchen
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Dry your scallops really well – Moisture is the enemy of a good sear. I usually sandwich them between paper towels for a few minutes.
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Don’t crowd the pan – Sear scallops in batches if needed. Overcrowding will steam them instead of searing.
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Watch the heat – Keep it high enough to get that golden crust, but not so hot that the butter burns.
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Wine or broth? – If you don’t want to use wine, just add a little more broth and a touch of white wine vinegar or lemon juice.
What to Serve With It
This dish is already pretty complete, but here are a few things I love serving alongside:
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A crisp side salad – Arugula or baby spinach with a simple vinaigrette works beautifully.
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Roasted asparagus or green beans – Especially good when drizzled with lemon butter.
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A glass of Sauvignon Blanc – Bright, citrusy, and pairs like a dream with scallops and lemon.
FAQs
Can I use frozen scallops?
Yes — just make sure to thaw them overnight in the fridge and pat them dry before cooking. Frozen can release a lot of moisture if not properly thawed.
What can I use instead of orzo?
Couscous or small pasta like ditalini can work in a pinch, but orzo holds the sauce beautifully.
What if I overcook the scallops?
They’ll be rubbery. So keep an eye — once they go opaque and spring back slightly when touched, they’re done.
Can I make this ahead of time?
You can prep the orzo in advance and reheat gently with a splash of broth. But cook the scallops fresh — they don’t reheat well.
Creamy Lemon Dill Orzo with Seared Scallops
Here’s a dinner that looks like it came straight out of a fancy restaurant—but you can pull it off in just 30 minutes at home.
Ingredients
For the Scallops
- 1¼ lb sea scallops (about 16 large scallops)
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Orzo Piccata
- 1 cup orzo pasta
- 3 tablespoons butter
- 1½ cups chopped onion
- 2 cloves garlic, minced
- ⅓ cup dry white wine
- 2½ cups chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ cup capers
- Fresh chopped parsley (for garnish, optional)
Instructions
- Pat the scallops dry with a paper towel to remove moisture—this helps them sear properly. Season with a bit of salt and pepper.
- Heat olive oil in a large skillet over high heat. Once the oil is hot, gently add the scallops without crowding the pan. Let them sear undisturbed for about 1½ to 2 minutes per side, just until they form a golden crust. Don’t flip too early. Transfer them to a plate lined with paper towel.
- In a large pan or Dutch oven, melt the butter over medium-high heat. Add the onions and sauté for about 5 minutes, stirring frequently until soft. Stir in the garlic and cook for another minute.
- Add the orzo and toast it in the pan for 2–3 minutes, stirring until coated. Pour in the white wine and bring it to a boil. Let it cook down for 2 minutes until mostly reduced.
- Stir in the chicken broth, salt, and pepper. Lower the heat and let it simmer for 10 to 15 minutes, or until the orzo is tender and most of the liquid has absorbed.
- Once off the heat, fold in the lemon juice, lemon zest, and capers for a punch of flavor.
- Spoon the orzo into bowls or plates and top each portion with about 4 scallops. Finish with chopped parsley and a squeeze of lemon if you'd like.
Notes
- Not into scallops? Swap them out for shrimp—they pair beautifully with the orzo too.
- A side salad and chilled Sauvignon Blanc turn this into a full, elegant dinner.
- Make sure your scallops are super dry before searing—moisture is the enemy of that golden crust.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 442Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 84mgSodium 2036mgCarbohydrates 35gFiber 3gSugar 6gProtein 35g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This pan-seared scallop dish looks and tastes like something you’d order at a fancy restaurant, but it’s secretly so simple. The lemony, briny orzo with those golden scallops is always a hit — and feels a little special without any of the stress.
Whether you’re cooking for yourself, your partner, or guests, this one always earns a quiet moment at the table — that good kind of silence when everyone’s too busy enjoying the food.
Let me know if you give it a try — and feel free to tag me if you do! I’d love to see how yours turns out.
