Seared Scallops with Lemon-Parmesan Orzo, Asparagus & Brown Butter

Pan-seared scallops served over creamy lemon-Parmesan orzo with charred asparagus, finished with nutty brown butter, capers, parsley and fresh lemon zest. Rich and elegant, but balanced by plenty of citrus and briny freshness.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the little side muscle if still attached. Pat the scallops extremely dry with kitchen paper. This is the single biggest factor in getting a proper golden crust. Leave uncovered while you prepare everything else. Season only immediately before cooking.

Step 2

Heat 1 tbsp olive oil in a saucepan over medium heat.

Step 3

Add the shallot and cook for 2–3 minutes until translucent.

Step 4

Add garlic and cook for 30 seconds.

Step 5

Add the orzo and stir for another 30–60 seconds.

Step 6

Pour in about 450 ml hot stock and bring to a gentle simmer. Cook for roughly 8–10 minutes, stirring frequently, adding additional stock gradually as needed. You're aiming for something between pasta and risotto: creamy and loose, but not soupy.

Step 7

While the orzo cooks, trim the woody ends from the asparagus.

Step 8

Heat a frying pan over medium-high heat with 1 tsp oil. Cook for about 4–5 minutes, turning occasionally, until lightly charred but still with some bite. Season lightly and set aside somewhere warm.

Step 9

When the orzo is tender, turn the heat low. Stir in: 50 g Parmesan 25 g butter lemon zest 1 tbsp lemon juice parsley generous black pepper Taste. Add: more lemon if it needs brightness a little stock if it's become too thick salt only after tasting, because Parmesan and stock can already be salty Cover and keep warm.

Step 10

Wipe out the asparagus pan or use another large frying pan. Heat it over high heat until properly hot.

Step 11

Add 1 tbsp neutral oil. Season scallops lightly with salt and pepper immediately before cooking. Place them into the pan with plenty of space between each one.

Step 12

First side Leave completely untouched for 90 seconds to 2 minutes. You want a deep golden crust.

Step 13

Second side Flip once. Add 20 g butter and baste the scallops with the foaming butter. Cook another 45–75 seconds. Remove immediately. The centre should remain tender and slightly translucent rather than completely firm.

Step 14

Lower the pan to medium. Add 40 g butter. Let it foam and continue cooking until the milk solids turn golden and it smells nutty, usually 1–2 minutes.

Step 15

Optional but excellent: add 1 tbsp capers and let them crisp for about 20 seconds.

Step 16

Take the pan off the heat and add 1 tsp lemon juice.

Step 17

Spoon a generous bed of lemon-Parmesan orzo onto each plate. Arrange 6 scallops per person over or alongside it. Add the asparagus. Spoon a little brown butter over the scallops — don't drown them. Finish with: parsley lemon zest black pepper