Best 7 Seared Scallops With Lemon Orzo Recipes

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LEMON ORZO WITH SCALLOPS



Lemon Orzo with Scallops image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1 cup orzo
5 tablespoons unsalted butter
Grated zest and juice of 1 lemon
Freshly ground pepper
1 pound medium sea scallops, "foot" muscles removed
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1 to 2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
2 cups baby arugula
1 cup cherry tomatoes, halved or quartered if large

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
  • Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.
  • Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.
  • Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.

Nutrition Facts : Calories 492 calorie, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 65 milligrams, Sodium 513 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 21 grams

PAN-SEARED SCALLOPS WITH LEMON ORZO



Pan-Seared Scallops With Lemon Orzo image

From Cooking Light, July, 2007. "Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine."

Provided by picky-picky

Categories     Lemon

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
1/2 cup onion, chopped, can use prechopped
1 cup orzo pasta, uncooked
1 cup fat-free low-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon dried thyme
2 tablespoons fresh chives, chopped
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 1/2 lbs sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat a medium saucepan over medium-high heat.
  • Coat pan with cooking spray.
  • Add onion to pan; saute 3 minutes.
  • Stir in pasta, broth, wine, and thyme; bring to a boil.
  • Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.
  • Stir in chopped chives and lemon juice.
  • Keep warm.
  • Heat oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper and add them to the pan; cook 3 minutes on each side until desired degree of doneness.
  • Serve with pasta mixture.
  • Serving size is 4 1/2 oz. scallops and about 3/4 cup pasta mixture.

Nutrition Facts : Calories 337.8, Fat 4.1, SaturatedFat 0.8, Cholesterol 40.9, Sodium 836.9, Carbohydrate 40.9, Fiber 1.8, Sugar 2.5, Protein 27.6

LEMON BUTTERED SEARED SCALLOPS



Lemon Buttered Seared Scallops image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound dry sea scallops (12 to 15 scallops), side muscles removed
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons Compound Lemon Butter, recipe follows
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
  • Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
  • Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
  • Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.

PAN-SEARED LEMON AND GARLIC SCALLOPS



Pan-Seared Lemon and Garlic Scallops image

Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.

Provided by Brian Genest

Categories     Seafood     Shellfish     Scallops

Time 1h20m

Yield 2

Number Of Ingredients 6

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

Steps:

  • Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
  • Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
  • At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
  • Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g

PAN-SEARED SCALLOPS WITH LEMON



Pan-Seared Scallops with Lemon image

Sea scallops seared in olive oil require little embellishment.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 4

1 pound sea scallops, tough muscles removed
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges

Steps:

  • Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

LEMON ORZO WITH PAN-SEARED SCALLOPS



Lemon Orzo With Pan-Seared Scallops image

I toasted the orzo in a 350ºF oven, for 10 minutes and then continued to cook according to manufacturer's suggestions. This is a combination of a couple of recipes and I hope you like them, at least try them, puleeze. ;)

Provided by Manami

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 quarts white chicken stock, heated to a boil
1 1/2 lbs orzo pasta, dried
2 tablespoons peanut oil
3 ounces fresh chives, washed & snipped
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
salt
white pepper or crushed red pepper flakes
2 teaspoons olive oil
1 1/2 lbs sea scallops
1/8 teaspoon salt (to taste)
1/8 teaspoon white pepper
chopped fresh flat leaf parsley
lemon wedge

Steps:

  • Place the stock in a saucepan, and heat to a boil.
  • Add the orzo, reduced to heat & simmer until cooked al dente, approximately 7 to 8 minutes,.
  • Drain and rinse under cold water.
  • In a saucepan, heat the oil and add the cooked orzo and the remaining ingredients.
  • Toss to combine, season to tatse.
  • Then, heat oil in a another large cast-iron skillet ove medium-high heat.
  • Sprinkle scallops evenly with salt and pepper.
  • Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.
  • Season again, as needed; serve immediately with some fresh chopped parsely, if you choose.
  • Enjoy!

Nutrition Facts : Calories 1045, Fat 18.8, SaturatedFat 3.6, Cholesterol 70.7, Sodium 1042.7, Carbohydrate 150.2, Fiber 6.2, Sugar 11.2, Protein 63.8

SEARED SCALLOPS WITH LEMON ORZO RECIPE - (4.2/5)



Seared Scallops with Lemon Orzo Recipe - (4.2/5) image

Provided by Iggiewoman

Number Of Ingredients 12

Cooking spray
1/2 cup onion, chopped
1 cup uncooked orzo (rice-shaped pasta)
1 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon dried thyme
2 tablespoons fresh chives, chopped
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 1/2 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm. Heat olive oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add seasoned scallops to pan. Cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.

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