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To make One Pan Lemon Butter Scallops & Orzo, gather these fresh ingredients: - 1 pound sea scallops, patted dry - 1 cup orzo pasta - 4 tablespoons unsalted butter - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 lemon, zested and juiced - 2 cups chicken broth (or vegetable broth) - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in creating a bright and flavorful dish. The scallops bring a sweet taste, while orzo adds a nice texture. The lemon zest and juice brighten the flavors, and garlic adds warmth. Fresh spinach and tomatoes bring color and nutrition. Using high-quality ingredients makes a big difference in taste. Enjoy the process of preparing this dish, as it combines freshness with comfort. First, pat the scallops dry with paper towels. This step is key. A dry surface helps them sear well. Next, sprinkle salt and pepper on both sides. Seasoning enhances the flavor. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, add the scallops in a single layer. Do not overcrowd the pan; work in batches if needed. Sear the scallops for about 2-3 minutes on each side. You want them golden brown and cooked through. Once done, remove them from the pan and set aside. Now, let’s cook the orzo. In the same skillet, add 2 tablespoons of butter and the minced garlic. Sauté the garlic for about one minute. The smell should be fragrant. Next, add the orzo pasta to the skillet. Toast it for 2-3 minutes, stirring constantly. This step adds depth to the flavor. Then, pour in 2 cups of chicken broth, the lemon juice, and the lemon zest. Bring this mixture to a boil. Once boiling, reduce the heat to low and cover the skillet. Cook for about 8-10 minutes. The orzo should be al dente and absorb most of the broth. Now it’s time to bring everything together. Stir in the cherry tomatoes and chopped spinach. The colors will pop! Add the remaining 2 tablespoons of butter. Cook for an additional 2-3 minutes until the spinach wilts. Finally, gently fold the seared scallops back into the mixture. Let them warm through for about a minute. Taste and adjust seasoning with salt and pepper if needed. To get a great sear on your scallops, start with dry scallops. Pat them with a paper towel to remove moisture. This helps them brown nicely. Heat your pan until it's hot before adding the scallops. Don't crowd the pan; cook them in batches if needed. Each scallop needs space to sear well. This way, they develop a lovely crust. When cooking orzo, check for doneness after about 8 minutes. You want it al dente, not mushy. The orzo should absorb most of the broth. If it looks too dry, add a bit more broth. Stir occasionally to keep it from sticking. Adjust the liquid based on how you like the texture. For creamier orzo, add a splash more broth or even a little water. To boost flavor, consider adding fresh herbs like thyme or basil. A pinch of red pepper flakes can bring a nice heat. If you want more zest, try adding lemon slices while cooking. For garnishing, use fresh parsley or even some toasted pine nuts for crunch. These small touches can really elevate your dish! {{image_2}} For those who need gluten-free options, use rice or quinoa instead of orzo. Both are great at soaking up flavors and work well in this dish. If you want a dairy-free meal, swap unsalted butter for olive oil or a dairy-free butter. These options keep the meal rich and tasty while meeting dietary needs. You can change up the seafood in this dish. Shrimp, fish, or even crab can work well. Each option brings its own flavor. If you want more veggies, add zucchini, bell peppers, or asparagus. These add color and nutrients. Feel free to mix and match ingredients based on what you have. For sides, a simple green salad pairs well. A light vinaigrette keeps flavors fresh. When it comes to wine, a crisp white like Sauvignon Blanc complements the meal nicely. For plating, serve in the skillet for a rustic look. Sprinkle fresh parsley on top and add a lemon wedge on the side. A dash of cracked pepper adds a nice touch too. To store your One Pan Lemon Butter Scallops & Orzo, use an airtight container. Glass or plastic containers work well. Make sure the dish is cool before sealing. This helps prevent moisture buildup inside. Store the leftovers in the fridge for up to three days. When you’re ready to enjoy your leftovers, reheating is key. The best way to reheat scallops and orzo is on the stove. Use a non-stick skillet over low heat. Add a splash of chicken broth to keep things moist. Stir gently until warmed through, about 5-7 minutes. This method keeps the scallops tender and the orzo creamy. Avoid microwaving, as it can overcook the scallops. Scallops cook quickly. You need about 2-3 minutes on each side. They should turn golden brown. Perfectly cooked scallops will feel firm and not rubbery. Timing is key, so watch them closely! Yes, you can prep some parts ahead. You can cook the orzo and store it. Keep the scallops separate until you are ready to serve. Store leftovers in the fridge for up to two days. Reheat gently to keep them tender. If you prefer other proteins, try shrimp or fish. Both cook quickly like scallops. You can even use chicken if you slice it thin. Adjust the cooking time to ensure they are cooked through. This blog post covered a delicious dish highlighting scallops and orzo pasta. You learned about the ingredients, cooking steps, helpful tips, and variations. Perfecting the sear on scallops and achieving the right texture in orzo can truly elevate your meal. Don’t be afraid to try different ingredients or flavors. Remember to store your leftovers properly and reheat them with care. Enjoy this recipe with friends or family, and let your creativity shine in the kitchen. Happy cooking!

One Pan Lemon Butter Scallops & Orzo

Elevate your dinner with this One Pan Lemon Butter Scallops & Orzo recipe that's bursting with flavor! This quick, 30-minute dish features tender sea scallops, zesty lemon, and creamy orzo, all cooked together for a satisfying meal. Perfect for weeknight dinners or impressing guests, it's simple yet elegant. Click to explore the full recipe and bring a taste of gourmet dining to your table tonight!
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Ingredients
  

1 pound sea scallops, patted dry

1 cup orzo pasta

4 tablespoons unsalted butter

2 tablespoons olive oil

3 cloves garlic, minced

1 lemon, zested and juiced

2 cups chicken broth (or vegetable broth)

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

    Season the scallops with salt and pepper. When the oil is hot, add the scallops to the pan in a single layer (do this in batches if necessary). Sear for about 2-3 minutes on each side until golden and cooked through. Remove scallops from the pan and set aside.

      In the same skillet, add 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant.

        Add the orzo pasta to the skillet and toast for 2-3 minutes, stirring constantly.

          Pour in the chicken broth, lemon juice, and lemon zest. Bring to a boil, then reduce the heat to low and cover the skillet. Cook for about 8-10 minutes, or until the orzo is al dente and has absorbed most of the broth.

            Stir in the cherry tomatoes and spinach, followed by the remaining 2 tablespoons of butter. Cook for an additional 2-3 minutes until the spinach wilts.

              Gently fold the seared scallops back into the mixture, allowing them to warm through for a minute. Adjust seasoning with salt and pepper if needed.

                Remove from heat and let it rest for a couple of minutes before plating.

                  - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    Presentation Tips: Serve in the skillet for a rustic look, garnished with freshly chopped parsley and a wedge of lemon on the side. Enjoy with a sprinkle of cracked pepper for added texture!