Creamy Lemon Dill Orzo with Seared Scallops

This orzo is creamy like risotto, almost aggressively lemony, and topped with tender seared scallops.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the scallops very dry with paper towels. Season both sides generously with salt.

Step 2

Heat the avocado oil in a large sauté pan over high heat. Add the scallops in a single layer and sear for about 2 minutes, until a golden crust forms. Flip and cook for 1 minute more, then transfer to a plate and set aside. (In stainless steel, they will naturally release from the pan when ready to flip.)

Step 3

Reduce the heat to medium. Pour in the white wine and scrape up the browned bits with a wooden spoon. Simmer for about 2 minutes, until the liquid reduces by half.

Step 4

Add the butter and let it melt. Stir in the garlic and cook for 1 minute until fragrant. Add the orzo and toast for 1 minute, stirring often.

Step 5

Pour in 2 cups of chicken broth and season with black pepper. Bring to a boil, then reduce to a simmer. Cook, stirring frequently, until the orzo is tender, 10–15 minutes. Add more broth (or water) as needed to keep the orzo loose and creamy.

Step 6

Stir in the lemon juice, then add the Parmesan and mix until melted and combined. Turn the heat to low. Stir in the heavy cream and dill, then simmer for 2 minutes until the sauce thickens slightly.

Step 7

Divide the creamy orzo among bowls. Top with the seared scallops and sprinkle with fresh parsley. Serve immediately.

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