Creamy Lemon Dill Orzo with Seared Scallops

Creamy, risotto-style orzo that's almost aggressively lemony, with fresh dill and tender seared scallops.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

Sear the scallops: Heat the 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. Transfer to a plate and set aside.

Step 3

Deglaze the pan: Reduce the heat to medium. Add the white wine and scrape up any browned bits from the bottom of the pan. Simmer for about 2 minutes, until reduced by half.

Step 4

Toast the orzo: Add the butter. Once melted, add the garlic and cook for 1 minute. Stir in the orzo and cook for another minute, stirring often.

Step 5

Cook the orzo: Add 2 cups of chicken broth and the black pepper. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes, stirring frequently, until the orzo is tender. Add the remaining broth as needed to keep the orzo loose and creamy.

Step 6

Make it creamy: Stir in the lemon juice and Parmesan until combined. Reduce the heat to low and stir in the heavy cream and dill. Simmer for about 2 minutes, until slightly thickened.

Step 7

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

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