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 scallops very dry with paper towels. This will help them get a better sear. Generously sprinkle both sides with salt.

Step 2

Heat avocado oil in a large high-rimmed sauté pan over high heat. Add the scallops and cook for about 2 minutes. If you're cooking in a stainless steel pan, the scallops will release themselves from the pan when ready to flip. Flip and cook for another minute and set aside to a plate.

Step 3

Turn the heat to medium and in the same pan, pour in white wine. Scrape the bottom of the pan with a wooden spoon to release the stuck bits from the scallops. Simmer for 2 minutes until the liquid reduces by about half.

Step 4

Add the butter and stir to melt. Then add the minced garlic and cook for 1 minute. Pour in the uncooked orzo, stir to combine, and toast for another minute.

Step 5

Pour in about 2 cups of chicken broth and season with the black pepper. Bring to a boil, stirring often, so the orzo doesn't stick together. Once boiling, lower the heat to a simmer. Continue to cook, stirring often, until the orzo is cooked through. Add additional water or chicken broth throughout the cooking process as needed. You want some liquid in the pan once the orzo is cooked through.

Step 6

Once the orzo is cooked, pour in the lemon juice and stir to combine. Next, add the parmesan cheese and stir until melted and combined.

Step 7

Turn the heat to low and pour in the heavy cream and add the fresh dill. Stir to combine. Simmer for another 2 minutes to thicken up the sauce.

Step 8

Divide evenly among bowls. Top each bowl with the seared scallops. Sprinkle with fresh parsley.

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