Creamy Orzo Pasta with Pan-Seared Scallops

This creamy orzo pasta with pan-seared scallops is the kind of dish I save for nights when I want to treat myself—something that feels special without needing a white tablecloth or a reservation. The rich mascarpone melts into the orzo to create a dreamy sauce, brightened with lemon and pesto, and just when you think it can’t get any better, you hit a burst of crispy fried caper or a juicy bit of sweet corn. It’s a full-on flavor experience.

I first threw this together on a summer evening when I had some fresh scallops from the market, leftover corn, and a half-empty jar of pesto I didn’t want to waste. The result? Let’s just say, my dinner guest still brings it up every time we talk about seafood.

Why This Scallop Pasta Works So Well

There’s something about this combo that just hits right. The scallops get a golden sear that locks in all their sweet flavor, and the orzo acts almost like a risotto—creamy but with a nice bite. The mascarpone adds richness without making the dish heavy, while the pesto brings brightness and herby depth.

What really pulls everything together though? The contrast. You’ve got soft, creamy pasta… then suddenly, a crisp pop from a fried caper or a tangy punch from sun-dried tomato. Every bite keeps things interesting.

If you’ve ever wanted to recreate that fancy seaside restaurant feel at home—this is your recipe.

Real-Life Cooking Tips That Make All the Difference

Let me walk you through a few things I’ve learned after making this multiple times:

• Fried capers are not optional. They sound fussy, but they take 5 minutes and taste like salty little croutons. I always make a few extra and sneak them as a snack while cooking.
• Dry scallops = perfect crust. I once rushed this step and ended up steaming them instead of searing—big mistake. Pat them dry like you mean it. I usually sandwich them between paper towels for at least 10 minutes.
• Don’t skip the lemon. That little squeeze at the end cuts through the richness and brings the whole dish to life.
• Use fresh corn if it’s in season. The little pops of sweetness make such a difference, especially next to the savory pesto.

Ingredients You’ll Need

I don’t always have mascarpone on hand, so I’ve made this with a dollop of cream cheese or even a splash of heavy cream in a pinch. Parmesan is non-negotiable though—it adds that salty backbone the sauce needs.

You’ll also want:

• Good-quality sea scallops (not the watery kind)
• Orzo pasta (cooks quickly, holds sauce beautifully)
• Basil pesto (store-bought works fine, but homemade is a nice touch)
• Sweet corn (fresh, frozen, or even grilled leftovers)
• Sun-dried tomatoes
• Mascarpone or cream cheese
• Lemon juice
• Parmesan cheese
• Cornstarch (for frying those capers!)

Step-by-Step: Bringing It All Together

1. Fry those capers.
Drain them well, toss in cornstarch, and give them a quick fry in hot oil until golden and crisp. They’ll shrink up a bit and crisp beautifully. Drain on paper towels. I always eat a few straight from the pan.

2. Sear the scallops.
Let’s not mess around here—get that pan screaming hot. I use a cast iron or stainless steel skillet and don’t touch the scallops until they naturally release from the surface. That’s how you know the crust has formed. Oh, and if you spot a pink-hued one? That’s just a female scallop—slightly sweeter, still perfect.

3. Build the orzo base.
Sauté corn and chopped sun-dried tomatoes in a mix of butter and olive oil. Add in your cooked orzo, then stir in pesto, mascarpone, Parmesan, lemon juice, and a splash of reserved pasta water to loosen things up.

4. Combine and finish.
Gently nestle those seared scallops on top of the orzo, scatter the crispy capers, drizzle some good extra virgin olive oil, and sprinkle flaky sea salt on everything. That last part feels extra, but trust me—it’s what takes it from good to can’t-stop-eating.

Dinner Party-Worthy, Weeknight Easy

I’ve made this for guests and had them swear it was from a restaurant. I’ve also made it on a quiet Tuesday night when I wanted to treat myself. It works both ways. No fussy plating, no complicated prep—just straightforward cooking that delivers.

You can totally swap the scallops for shrimp or even chicken, and if you’re out of sun-dried tomatoes, I’ve used cherry tomatoes tossed with a bit of balsamic for that same sweet-tart vibe.

Perfect Pairings (If You’re Feeling Fancy)

This dish is rich, so I like to keep the sides light:

• A peppery arugula salad with lemon vinaigrette
• Roasted asparagus or zucchini
• Crusty garlic bread (especially if it’s brushed with anchovy butter—don’t knock it till you try it!)
• A glass of cold, crisp white wine—Sauvignon Blanc or Albariño are my go-to picks

My Quick Pointers for Success

• Fresh corn beats frozen, but both work.
• Make your own pesto if you’ve got extra basil—it’s a small step with big payoff.
• Always reserve pasta water. It’s the magic sauce ingredient no one talks about enough.
• Let the scallops sit. Don’t flip early. They’ll tell you when they’re ready by releasing from the pan naturally.

How to Store and Reheat

If you’ve got leftovers (rare in my house), store the orzo and scallops separately in airtight containers. Reheat the orzo gently on the stove with a splash of water or broth to loosen it up. I reheat the scallops in a hot pan just until warmed—microwave makes them rubbery.

Yield: 8

Creamy Orzo Pasta with Pan-Seared Scallops

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There’s something about this dish that takes me straight to a breezy coastal evening. Creamy orzo, kissed with pesto and mascarpone, gets a burst of summer sweetness from corn and sun-dried tomatoes. Top it all off with pan-seared scallops and crispy fried capers, and you’ve got a restaurant-worthy dinner that feels like a celebration—even on a weeknight.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 lb sea scallops, side muscles removed
• 1 lb orzo (or your favorite small pasta)
• 2 ears of corn, kernels sliced off (about 2 cups)
• ½ cup sun-dried tomatoes, chopped
• ¼ cup pesto (store-bought or homemade)
• ½ cup mascarpone cheese
• ¼ cup grated Parmesan
• Zest and juice of 1 medium lemon
• ¼ cup capers, drained
• 2 Tbsp cornstarch
• 6 Tbsp neutral oil (like grapeseed, avocado, or canola), divided
• 3 Tbsp unsalted butter, divided
• 1½ tsp kosher salt, divided (plus more for pasta water)
• ¼ tsp freshly ground black pepper, plus extra for garnish
• 1 Tbsp extra virgin olive oil
• Flaky sea salt, for garnish

Instructions

1. Start by patting the scallops dry. Lay them between paper towels and press gently to remove moisture. Let them sit for about 10–15 minutes while you prep the other ingredients. Once dried, season both sides with 1 tsp salt and black pepper.
2. Bring a large pot of salted water to a boil and cook the orzo until just al dente, about 7 minutes. Before draining, scoop out a cup of the starchy pasta water and set it aside. Drain the orzo and keep it nearby.
3. Toss the capers in a bowl with cornstarch until evenly coated. Heat 3 tablespoons of neutral oil in a small skillet over medium-high heat. Once hot, gently add the dredged capers and fry until golden and crisp, around 3 minutes. Remove with a slotted spoon and place on a paper towel-lined plate.
4. Return your large pot to medium-high heat and melt 1 tablespoon of butter with olive oil. Add the corn kernels and sauté for 3–4 minutes, stirring now and then. Mix in the chopped sun-dried tomatoes and season with ½ teaspoon salt. Let that cook for a minute more.
5. Add the cooked orzo back to the pot with the corn mixture. Stir in pesto, mascarpone, lemon zest and juice, and Parmesan. Slowly pour in about ½ cup reserved pasta water and stir until the sauce becomes creamy and silky. Add more water if you want a looser texture. Taste and adjust seasoning as needed, then spoon into a large serving bowl.
6. To cook the scallops, heat a cast iron or stainless steel skillet over high heat. When it’s smoking hot, add the remaining 3 tablespoons of neutral oil. Gently place the scallops in the pan, spacing them out well. Sear without touching for 2–3 minutes until a deep golden crust forms. Drop in the remaining butter and flip the scallops, spooning the butter over the tops as they cook for another minute.
7. Nestle the scallops on top of the creamy orzo. Spoon any remaining browned butter over everything. Finish with the crispy fried capers, a sprinkle of flaky sea salt, and a crack of fresh black pepper. Serve right away while everything’s warm and luxurious.

Notes

• Leftovers will keep well in the fridge for up to 2 days. Reheat gently in a pan with a splash of pasta water or broth to loosen the sauce. Freezing isn’t recommended for this dish, as the scallops and mascarpone sauce don’t hold up well after thawing.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 560Total Fat 35gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 19gCholesterol 76mgSodium 1039mgCarbohydrates 44gFiber 3gSugar 8gProtein 21g

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.

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Final Thoughts

If you’re craving something elegant but still doable on a weeknight, this creamy orzo pasta with scallops really hits the spot. It’s buttery, fresh, a little briny, a little sweet—kind of everything I want in a seafood pasta. And those crispy capers? I’d put them on everything if I could.

Let me know if you try it. I’d love to hear how it went—and what little tweaks you made to make it your own.

Try Other Scallops Recipes:

Lemon Butter Scallops

Lemon Butter Scallops

Creamy Garlic Pasta with Pan Seared Scallops