20-Minute Honey Garlic Scallops
Tender, pan-seared scallops are tossed with lemon-infused orzo pasta, fresh dill, and salty feta for a quick, delicious meal.
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
- 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. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- 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.