Honey garlic butter scallops and orzo is the ultimate recipe for a quick yet elegant meal, perfect for any night of the week. This dish marries tender, perfectly seared scallops with a sweet and savory honey garlic sauce, all served over a vibrant, herb-infused orzo. I love how this scallops orzo dish comes together so quickly, making it an ideal choice when you want something special without spending hours in the kitchen. It’s simple enough for beginners but impressive enough for guests.
Key takeaways
- Ensure scallops are completely dry for a proper sear.
- Cook scallops undisturbed over high heat for 1.5-2 minutes per side.
- Stir orzo frequently to prevent clumping.
- Adjust sauce simmering time for desired thickness.
20-Minute Honey Garlic Scallops
Ingredients
- 1 pound orzo pasta
- 1/2 cup fresh dill, chopped
- juice from 1 lemon
- 8 ounces feta cheese, cubed
- 1 1/2 pounds large scallops
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 4 cloves garlic, finely minced or grated
- 1 inch fresh ginger, grated
- 1 jalapeño, seeded and chopped
- 2 tablespoons unsalted butter
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1 cup fresh arugula
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo pasta according to package directions until al dente. Drain the pasta and toss with the fresh dill, lemon juice, feta, and a pinch each of salt and pepper.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes per side. Remove scallops from pan and set aside.
- Add the remaining 2 tablespoons olive oil to the skillet, along with the honey, minced garlic, grated ginger, chopped jalapeño, and a pinch of cayenne pepper (if using). Cook for 1-2 minutes, or until the garlic is fragrant, being careful not to burn it.
- Return the scallops to the pan. Add 2 tablespoons of butter and toss gently to coat the scallops in the sauce. Remove from heat and stir in fresh basil.
- Divide the prepared orzo among serving plates.
- Spoon the honey garlic butter scallops and any remaining sauce from the pan over the orzo. Sprinkle with chopped chives and fresh arugula for garnish.
Notes
– For perfectly cooked scallops, sear them for just 2-3 minutes per side, or until they reach an internal temperature of 145°F (63°C). Overcooking will make them rubbery.
– Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or water to keep the orzo moist. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The key to perfectly cooked scallops in this recipe lies in achieving a beautiful sear while ensuring they remain tender and succulent. This is accomplished through high heat and minimal handling. First, ensure your scallops are completely dry. Pat them thoroughly with paper towels; any moisture will steam the scallops instead of searing them, preventing that desirable golden-brown crust. Next, heat your pan over medium-high to high heat. A good indicator is when a drop of water sizzles and evaporates instantly. Add the olive oil and let it get hot, almost shimmering, before adding the scallops in a single layer, ensuring not to overcrowd the pan. Cook undisturbed for 1.5 to 2 minutes per side, depending on thickness, until a deep golden crust forms. Overcrowding or moving the scallops too soon will result in pale, rubbery discs. The butter, honey, garlic, ginger, and jalapeño are then added to the hot pan to create the glaze. This quick sautéing of aromatics and the quick reduction of the honey and butter form a flavorful sauce that coats the scallops without overcooking them.
Troubleshooting
- Failure: Scallops are rubbery and pale. Fix: This usually means the pan wasn’t hot enough, or the scallops were overcrowded. Ensure your pan is very hot before adding the scallops, and cook them in batches if necessary. Don’t move them until they release easily from the pan.
- Failure: Scallops are mushy or falling apart. Fix: This can happen if the scallops are overcooked, especially if they were already wet. Ensure they are patted very dry before searing and cook for the minimum time required.
- Failure: The honey garlic sauce is too thin. Fix: Simmer the sauce for an extra minute or two after adding the butter and honey, allowing it to reduce and thicken slightly. Ensure the heat is not too high, which could burn the honey.
- Failure: Orzo is clumpy. Fix: Stir the orzo frequently while it cooks, especially in the first few minutes, to prevent the pasta from sticking together. Rinsing cooked orzo under cold water can also help separate the grains, though this is less ideal for a hot dish.
Substitutions
- Scallops: Large shrimp, peeled and deveined, can be substituted. They will cook faster, so add them after the orzo is mostly cooked and sear for about 1-2 minutes per side.
- Orzo Pasta: Other small pasta shapes like ditalini, acini di pepe, or even couscous can be used. Adjust cooking times according to package directions.
- Feta Cheese: Goat cheese or small cubes of halloumi (pan-fried separately until golden) can offer a similar tangy or salty element.
- Fresh Dill/Basil/Chives: Parsley can be used as a general herb substitute, though it will alter the flavor profile. For a stronger flavor, consider a mix of parsley and mint.
Pro tips
- Ensure your scallops are completely dry before searing to achieve a beautiful golden crust. Pat them thoroughly with paper towels.
- For perfectly cooked scallops, sear them for just 2-3 minutes per side, or until they reach an internal temperature of 145°F (63°C). Overcooking will make them rubbery.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or water to keep the orzo moist.
This honey garlic butter scallops and orzo recipe is a true weeknight winner. Experiment with different fresh herbs like parsley or chives for varied flavor profiles. Enjoy this quick and delicious seafood delight!
Try this next: Zucchini Pesto Orzo: 15-Minute Summer Dream!
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Frequently asked questions
How do I choose the best scallops?
Look for ‘dry-packed’ scallops, which haven’t been treated with preservatives. They should smell fresh and slightly sweet, like the ocean. Avoid scallops that are overly white or have a strong ammonia smell, as these are often ‘wet-packed’ and can be watery.
Can I make the honey garlic sauce ahead of time?
While the sauce can be prepared a few hours in advance, it’s best to add the butter and aromatics just before serving to maintain freshness and prevent the garlic from burning. Reheat gently if necessary.
What is the best way to prevent scallops from becoming rubbery?
The key is high heat and quick cooking. Ensure your pan is very hot, pat the scallops completely dry, and cook them for only 1.5 to 2 minutes per side without overcrowding the pan. Overcooking is the primary cause of rubbery scallops.
Can I use frozen scallops for this recipe?
Yes, but they must be completely thawed and thoroughly dried before cooking. Place frozen scallops in a colander in the refrigerator overnight to thaw. Pat them very dry with paper towels before searing to achieve the best texture and sear.
