Creamy Scallop Orzo (One-Pan Garlic Parmesan)

This creamy scallop orzo tastes like a restaurant bill without the restaurant attitude. You get golden-seared sea scallops and a silky garlic-parmesan cream sauce, all built in one pan with a no-drain, risotto-style orzo method. The secret is simple: dry scallops for the crust, toast the orzo for flavor, then add stock gradually until it turns glossy and clingy.

The best scallop crust comes from physics, not luck: a dry surface + high heat lets moisture evaporate fast so browning can start. If the scallops are damp, the pan spends its energy boiling water, and you lose the golden sear.

The lemon zest + lemon juice at the end does real work: the acidity cuts the richness of cream and Parmesan, and it also makes scallops taste sweeter and cleaner instead of “heavy.”

FAQs

Can I use frozen scallops?
Yes. Thaw overnight in the fridge, rinse quickly if needed, then pat very dry. Wet scallops won’t sear.
What does “dry-packed” scallops mean?
They’re not treated with phosphate solutions, so they sear better and taste sweeter.
How do I know scallops are done?
Opaque sides with a slightly translucent center. Overcooked scallops turn rubbery.
Why didn’t my scallops brown?
They were wet, the pan wasn’t hot enough, or the pan was crowded.
Can I use bay scallops?
Yes, but reduce cook time drastically—about 45–60 seconds per side.
Can I skip the wine?
Yes. Use stock. The dish stays creamy and flavorful.
How do I keep the sauce from getting too thick?
Add stock a splash at a time right before serving until silky.
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner and more likely to break. Keep heat low.
What Parmesan works best?
Freshly grated Parmigiano-Reggiano melts smoother and tastes cleaner.
Can I use pre-shredded Parmesan?
It can clump due to anti-caking agents. Fresh-grated is the better result.
Is this recipe spicy?
Not unless you add cayenne/red pepper flakes. Keep it mild by skipping them.
Can I add vegetables?
Yes—peas, asparagus tips, or sautéed mushrooms work well.
What if I only have garlic salt?
Use it carefully. Reduce added salt and season to taste at the end.
Can I make this ahead?
Best fresh. If needed, make the orzo base ahead and sear scallops right before serving.
What pan is best?
Stainless or cast iron for scallop searing. Nonstick can work but browning is weaker.
Why toast the orzo?
It boosts flavor and helps the pasta stay pleasantly “toothy.”
Can I swap orzo for rice?
Yes, but liquid amounts and cook time change significantly.
Is lemon necessary?
It balances the richness. Without lemon, the sauce tastes heavier.
How do I prevent the cream sauce from splitting?
Keep heat low after cream is added and don’t boil it.
What’s the best side with this?
A simple salad, roasted asparagus, or garlic bread.

Make it

Creamy Scallop Orzo (One-Pan Garlic Parmesan)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 hearty servings (or 3 lighter servings)

Ingredients

Scallops

1 lb giant sea scallops
3/4 tsp kosher salt
Black pepper, to taste
1 tbsp neutral oil (avocado/canola)
1 tbsp butter

Creamy Orzo

2 tbsp butter
1 cup orzo
1/3 cup dry white wine (optional) OR 1/3 cup chicken stock
2 1/2 to 3 cups chicken stock (added gradually)
3/4 cup heavy cream
1 tsp garlic powder
1/4 tsp onion powder
1/2 cup finely grated Parmesan, plus more to finish
1 1/4 tsp lemon zest
1 to 1 1/2 tbsp lemon juice (to taste)
Pinch smoked paprika (optional)
Tiny pinch cayenne or red pepper flakes (optional)
2 tbsp chopped parsley or basil, for finishing

Instructions

Dry + season the scallops
Pat scallops very dry with paper towels. Season with 3/4 tsp kosher salt and black pepper right before searing.
Sear the scallops
Heat a large skillet on medium-high until very hot. Add 1 tbsp oil, then 1 tbsp butter.
Place scallops in a single layer with space between them. Sear 2 minutes without moving. Flip and sear 60–75 seconds.
Transfer scallops to a plate immediately.
Toast the orzo
Reduce heat to medium. Add 2 tbsp butter to the same pan. Add 1 cup orzo and toast 60–90 seconds, stirring, until it smells lightly nutty.
Deglaze
Add 1/3 cup wine (or stock) and scrape up the browned bits from the pan.
No-drain creamy orzo method
Add 2 cups chicken stock and bring to a steady simmer. Cook 8–10 minutes, stirring often.
As it thickens, add more stock 1/4 cup at a time until the orzo is tender and creamy (usually 2 1/2 to 3 cups total). Aim for creamy and glossy, not soupy.
Build the sauce
Lower heat to low. Stir in 3/4 cup heavy cream. Whisk in 1 tsp garlic powder and 1/4 tsp onion powder. Add optional paprika and optional heat.
Melt in the Parmesan
Stir in 1/2 cup Parmesan until smooth and glossy. If the sauce tightens, loosen with a splash of stock.
Brighten + finish
Stir in lemon zest and 1 tbsp lemon juice. Taste and add more lemon juice if needed.
Warm scallops (don’t overcook)
Add scallops back to the pan for 30 seconds to warm through. Finish with herbs, extra Parmesan, and black pepper.

Notes (important)

Scallops: Dry scallops = crust. Wet scallops = steam. If they’re damp, pat dry, then air-dry uncovered in the fridge for 15–30 minutes.
Doneness: Pull scallops when the sides are opaque and the center is barely translucent. They keep cooking off-heat.
Consistency: Orzo thickens fast. Keep a splash of stock ready to loosen right before serving.

Tips for Perfect Results

Use a large skillet so scallops aren’t crowded. If you have to, sear in two batches.
Don’t “check” scallops early. The crust forms when you leave them alone.
Use finely grated Parmesan so it melts cleanly and doesn’t clump.
Add garlic powder after liquid/cream is in the pan so it blooms and doesn’t scorch.

Variations

Cajun-style: Add 1/2 tsp Cajun seasoning and skip smoked paprika.
Mushroom add-in: Sauté 8 oz sliced mushrooms after scallops, then toast the orzo.
No wine: Use stock + 1/2 tsp Dijon for extra depth.

Storage + Reheat

Fridge: 2 days, sealed container.
Reheat: Low heat with a splash of stock or water. Avoid high heat or the scallops toughen and the sauce can split.
Freezing: Not recommended (cream sauce texture changes).

Estimated Nutrition (per serving, 2 servings)

Calories: ~1018
Protein: ~56 g
Carbs: ~53 g
Fat: ~66 g
Fiber: ~2 g
Sodium: ~384 mg (before added salt/seasoning; varies widely)

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