Lemon Herb Scallops with Summer Vegetable Orzo
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By Nate Anderson
Lemon Herb Scallops with Summer Vegetable Orzo
Updated at: Sat, 26 Jul 2025 14:17:40 GMT
Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories649.8 kcal (32%)
Total Fat35.7 g (51%)
Carbs49.3 g (19%)
Sugars9.4 g (10%)
Protein36.2 g (72%)
Sodium1733.4 mg (87%)
Fiber9.5 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the scallops:
For the orzo:
¾ cuporzo pasta
dry
1zucchini
small, diced
1yellow squash
small, diced
½ cupred bell pepper
diced
¼ cupred onion
finely chopped
1clove garlic
minced
1 Tbspolive oil
1lemon
zest and juice of
2 Tbspfresh basil
or parsley, chopped
2 Tbspparmesan
grated, optional
salt
to taste
pepper
to taste
Lemon Herb Butter (optional, for finishing):
Instructions
Cook the orzo:
Step 1
Cook orzo according to package directions. Drain and set aside.
Step 2
While orzo cooks, sauté vegetables in olive oil over medium-high heat until tender and slightly caramelized (5–7 minutes). Add garlic in the last minute.
Step 3
Combine vegetables and orzo in a bowl. Stir in lemon zest, juice, herbs, and parmesan (if using). Season with salt and pepper. Keep warm.
Sear the scallops:
Step 4
Heat olive oil and butter in a skillet over medium-high heat.
Step 5
Season scallops with salt and pepper. Once the pan is hot, add scallops and sear 2–3 minutes per side until golden and opaque. Do not overcrowd the pan.
Step 6
Remove scallops and set aside.
Optional: Make lemon herb butter:
Step 7
In the same pan, melt 2 tbsp butter. Stir in lemon zest, juice, and herbs. Simmer for 30 seconds and spoon over scallops before serving.
Assemble:
Step 8
Spoon the warm vegetable orzo onto plates.
Step 9
Top with seared scallops.
Step 10
Finish with a drizzle of lemon herb butter or a sprinkle of fresh herbs.
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