This Creamy Scallop Orzo is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What type of scallops should I use for this recipe?
Large dry-packed sea scallops are best. Avoid wet-packed scallops — they contain added water and sodium phosphate that prevents proper searing.
2. How do I get a perfect sear on scallops?
Pat scallops completely dry with paper towels, season, and place in a screaming hot skillet with oil. Do not move them for 2-3 minutes until a golden crust forms.
3. What makes orzo different from rice?
Orzo is a small rice-shaped pasta made from durum wheat semolina. It cooks like pasta but absorbs creamy sauces beautifully, making it perfect for this dish.
4. Can I use a different pasta instead of orzo?
Yes — risoni, ditalini, or even arborio rice work as substitutes. The key is using a small shape that absorbs the creamy sauce well.
5. What cream should I use for the sauce?
Heavy cream or heavy whipping cream gives the richest result. Half-and-half works for a lighter version but the sauce will be thinner.
6. How do I know when scallops are done cooking?
Scallops are done when they are opaque throughout and slightly firm to the touch — about 2-3 minutes per side. Overcooked scallops become rubbery.
7. Can I make this recipe with shrimp instead?
Absolutely. Large shrimp are a great substitute — cook them 2-3 minutes per side until pink and curled. The creamy orzo base works beautifully with any seafood.
8. What wine pairs with creamy scallop orzo?
A crisp white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay complements the rich cream sauce and delicate scallop flavor.
9. Should I cook the orzo separately or in the sauce?
Cook the orzo directly in the sauce mixture. This allows it to absorb all the flavors and releases starch that naturally thickens the sauce.
10. How do I store and reheat this dish?
Refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of cream or broth, as the orzo absorbs liquid as it sits.
Watch How to Make This
Creamy Scallop Orzo
Ingredients
Method
- Pat scallops very dry with paper towels. Season with ¾ teaspoon kosher salt and black pepper right before searing.
- Heat a large skillet on medium-high until very hot. Add 1 tablespoon oil, then 1 tablespoon 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.
- Reduce heat to medium. Add 2 tablespoon butter to the same pan. Add 1 cup orzo and toast 60–90 seconds, stirring, until it smells lightly nutty.
- Add ⅓ cup wine (or stock) and scrape up the browned bits from the pan.
- Add 2 cups chicken stock and bring to a steady simmer. Cook 8–10 minutes, stirring often. As it thickens, add more stock ¼ cup at a time until the orzo is tender and creamy (usually 2 ½ to 3 cups total). Aim for creamy and glossy, not soupy.
- Lower heat to low. Stir in ¾ cup heavy cream. Whisk in 1 teaspoon garlic powder and ¼ teaspoon nutmeg (optional). Simmer gently 2 minutes.
- Stir in ½ cup Parmesan until smooth and glossy. If the sauce tightens, splash in 2 tablespoon stock. It should coat a spoon thickly.
- Stir in lemon zest and 1 tablespoon lemon juice. Taste and add more lemon juice if needed. Season with salt and pepper to taste.
- Add scallops back to the pan. Toss gently for 30 seconds just to warm through. Do not re-cook. Plate immediately. Garnish with parsley and an extra squeeze of lemon.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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