I just had to share this Scallops with Orzo dish with you because many times scallops are not done well. I’m always hesitant to order them in a restaurant because if they’re overcooked… they’re not so appetizing. These scallops here are seared perfectly (follow the tips in the post for success!) And they’re served over the most delicious lemony orzo. It’s a great seafood dinner, and it’s definitely restaurant worthy (but easy to make!) I also really love my scallops in cream sauce recipe (heavier, but equally delicious).

Why You’ll Love This Recipe

There are so many reasons to love this recipe. I’ve been using it for years now, so you can feel certain that it’s a good, repeat recipe!

These scallops pair well with salads, vegetables, or a crisp white wine. Don’t skip the wine!
This happens to be a quick and elegant dinner that can be ready in under 30 minutes
Scallops are light but filling.
This is a restaurant-style dinner you can make at home. It’s impressive with little effort.

ingredients displayed for making scallops with orzo

Ingredients Needed:

For the Orzo

Chopped onion: I like to use sweet yellow onion.
Orzo pasta: Orzo is a small, rice-shaped pasta that cooks quickly and creates a creamy, risotto-like texture without extra effort. You can also consider serving these over risotto (or cauliflower rice).
Low-sodium chicken broth: This will give the pasta so much more flavor than just cooking it with water.
Dry white wine: Consider sauvignon blanc or pinot grigio. I like to use something that I like to drink so I can serve it with the meal.
Dried thyme: Provides an earthy, aromatic note that complements scallops beautifully.
Fresh chives: Add a mild onion flavor and a pop of color too!
Freshly squeezed lemon juice: Lifts the entire dish with brightness and freshness.

For the Scallops

Olive oil: Used for searing, it helps create a golden crust on the scallops.
Sea scallops: They can be found frozen or fresh. I prefer to buy them fresh from a good seafood market.
Salt and freshly ground black pepper

How to Make Scallops with Orzo

Cook the orzo: Sauté onion in a saucepan until softened. Add orzo, broth, wine, and thyme. Bring to a boil, then cover and simmer until the liquid is absorbed and the pasta is tender. Finish with chives and lemon juice.
Sear the scallops: Heat olive oil in a skillet. Season scallops with salt and pepper, then sear until golden on both sides and just cooked through.
Serve: Spoon orzo onto plates and top with scallops. Serve immediately.

How to Avoid Overcooking Scallops

It’s very easy to overcook scallops. And they’re quite unappetizing if you do. They’ll be rubbery in texture. They’ll probably crack. And they’re tough and chewy to eat.

Watch for Doneness: Look for a golden crust and opaque sides, but a slightly translucent (or just warmed through) center, then remove from heat.
High Heat: Use a very hot, heavy pan for a quick sear.
Dry Them Well: Pat scallops completely dry before seasoning to get a good crust.
Don’t Crowd: Cook in a single layer in the pan to ensure even cooking.
Quick Cook Time: Sear for only 2 to 3 minutes per side.

spatula holding scallops over a plate of orzo

What to Serve with Scallops and Orzo

This dish pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio. My simple Greek salad with lemon-oregano vinaigrette is the perfect salad to serve with these scallops. Also consider serving with citrus roasted asparagus, lemon-thyme spinach or lemon broccolini.

Scallops are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently to avoid overcooking the scallops.

Whenever I want a meal that looks impressive without stressing me out, this scallops with orzo is what I make. It’s light, flavorful, and perfect for serving to guests—or just treating yourself on a weeknight.