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Seared Scallops with Lemon Caper Orzo_MidPage – 1

Seared Scallops with Lemon Caper Orzo

Is there anything better than creamy scallops and pasta? A briny, salty, creamy lemon caper sauce and seared scallops create the ultimate comfort meal.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 593kcal

Equipment

Ingredients

Scallops:

  • 1 pound dry sea scallops muscle removed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste

Sauce:

  • 8 ounces orzo
  • 1 teaspoon extra virgin olive oil
  • 5 cloves garlic peeled and minced
  • 3 anchovy filets
  • 1 3.5- ounce jar capers drained and rinsed
  • 1 teaspoon crushed red pepper more or less to taste
  • ¼ cup fresh flat-leaf parsley
  • ½ cup white wine or use no-sodium chicken stock
  • 1 cup heavy cream
  • 1 large lemon juiced and zested, juice and zest kept separate
  • Salt and pepper to taste

Instructions

Prepare pasta:

  • Bring a large pot of salted water to a boil and cook the orzo until al dente. Reserve ¼ cup pasta cooking water and set aside. Drain and rinse the orzo and toss with 1 teaspoon extra virgin olive oil. Set aside.

Prepare the capers:

  • Combine the chopped garlic, lemon zest, anchovies, crushed red pepper, and drained capers in a bowl and toss to combine. Mince the parsley.

Sear the scallops:

  • Heat the olive oil and butter in a wide pot over medium-high until very hot. Pat the scallops dry and season with salt and pepper. Sear for 1–2 minutes until very well browned and seared. Flip and cook for an additional minute until just cooked through and opaque. Transfer the cooked scallops to a plate and tent loosely with foil to keep warm. Blot out most of the excess oil from the skillet.

Prepare sauce:

  • Return the pot to medium-high heat. Add the bowl with the garlic and capers and sauté for 5 minutes, mashing the anchovies until they've 'melted.'
  • Add the parsley, lemon juice, wine and cook for an additional 1-2 minutes. Bring to a boil, scraping any browned bits stuck to the bottom of the skillet. Cook for 5-6 minutes until reduced slightly.
  • Add the heavy cream and reserved pasta cooking water and turn the heat to medium. Taste and season to your preferences. Once bubbly and thickened, add the orzo and toss to combine. Cook for 1-2 minutes more or until the orzo is warmed. Turn off the heat.

To serve:

  • Divide the cooked orzo between bowls and serve with scallops on top. Enjoy!

Nutrition

Calories: 593kcal | Carbohydrates: 50g | Protein: 24g | Fat: 30g | Sodium: 502mg | Fiber: 2g | Sugar: 4g | Vitamin C: 7mg
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