Seared Scallops with Orzo and Rice Pilaf
Seared Scallops with Orzo and Rice Pilaf features golden brown and juicy sea scallops with a white wine and butter sauce. I serve the scallops with a orzo and rice pilaf. And, this whole recipe cooks in only thirty minutes. Sometimes, I serve this meal on special occasions. For instance, this would be terrific for Christmas Eve or New Year’s Eve.
The Equipment You’ll Need
- A Cast Iron Skillet- In my opinion, this is the best skillet for browning the scallops.
- A Saucepan- I use a three quart saucepan to cook my pilaf.
The Ingredients You’ll Need for Seared Scallops with Orzo and Rice Pilaf
- Scallops- Be sure to use sea scallops for this recipe. Buy dry scallops, if possible. And, make sure you rinse them really well.
- Lemon- I used a Meyer lemon for this dish, but a regular lemon is fine, too.
- Orzo- Orzo is a small, rice shaped pasta.
- Rice- I use white, long grain rice for this recipe.
- Chicken Stock- I use my homemade chicken stock for this recipe. The recipe is below.
How I Make my Scallops and Pilaf
- First, I start making the pilaf, by cooking my onion until it’s nice and soft.
- Next, I cook the orzo and rice until they are coated in the oniony butter.
- Then, I added all the rich homemade chicken stock and simmered it, covered, for twenty minutes.
- Next, I prepared my scallops. I can’t stress enough how important it is to rinse your scallops. I once forgot to and they were inedible.
- Then, I seared my scallops on high heat. Don’t put your scallops in the pan until the oil and butter start to smoke.
- Finally, I made the white wine and butter sauce. It’s important to reduce the white wine until just a few tablespoons remain.
If you like scallops, I hope you’ll try these Seared Scallops with Orzo and Rice Pilaf.
Seared Scallops with Orzo and Rice Pilaf
Buttery scallops in a white wine sauce with an orzo and rice pilaf.
Ingredients
For the Orzo Pilaf:
- 2 tbsp. unsalted butter
- ½ cup minced onion
- ½ cup orzo
- ½ cup white rice
- 2 cups chicken stock
For the Seared Scallops:
- 1 dozen sea scallops, rinsed and dried
- ¼ tsp. each kosher salt and black pepper
- 4 tbsp. unsalted butter
- 1 tbsp. olive oil
- ½ cup white wine
- 1 tbsp. lemon zest
- 3 tbsp. sliced basil
Instructions
For the Orzo Pilaf:
- In a three quart saucepan, melt the butter on medium heat and cook the onion until it's soft. Stir in the orzo and cook for one minute. Stir in the rice and cook for another minute. Add the chicken stock and bring it to a simmer. Cover the pot and cook on low heat for twenty minutes.
For the Seared Scallops:
- Season the scallops with salt and pepper.
- In a cast iron skillet, on high heat, melt one tablespoon of the butter in the olive oil.
- Sear the scallops on both sides until they're golden brown and cooked through, about four minutes on each side. Remove to a plate and cover to keep warm.
- Wipe the pan clean and add the wine, and simmer until it's reduced to a few tablespoons.
- Remove the pan from the heat and whisk in the rest of the butter. Add the lemon zest and basil and serve over the scallops.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
