Brightening up Wednesday with this 20 Minute Honey Garlic Butter Scallops and Orzo.

20 Minute Honey Garlic Butter Scallops and Orzo | #quick #easy #spring #recipes

Over the past week I’ve realized something, I seem to go through “food phases”. Sometimes I’m all about tacos and all things Mexican. Other times it’s Italian, and pasta this pasta that. I’ve noticed this before, but I get stuck in a “food phase” and I tend to just roll with it until I get bored. I’m not complaining, because you can never have too much Mexican or too much pasta, but I realized recently that I hadn’t made any kind of fish or seafood in ages because I’ve been in Italian food go mode, example one and example two. I decided that I needed to switch things up, and in came these scallops. Of course I’m somehow still incorporating pasta, but again, you can never have too much pasta, you know?

Anyway, I’m not sure what the real point of that rambling session up there was, but hey it opened up the post for today and I’m just going to go with it.

Speaking of today, it’s Wednesday! It sort of feels more like a Friday though, since this week got off to a busy, busy start with Kai and I filming a bunch of new videos (five a day both Monday and Tuesday, excited to share soon!). Of course there were also the usual less exciting things, like meetings, and emails. All this while my mom (and HBH’s better half) has been working hard on getting the Studio Barn finished up, which I’m excited to say is getting very, very close to being done.

Between the two of us, it was a productive first half of the week, which you know I love. The other reason today is feeling more like a Friday is because I’m cramming in as much computer time as possible before heading off to Cleveland late tonight. My younger brother, Red is throwing out the first pitch at the Indians home opener on Friday, so the whole family is all heading back to Ohio to watch the game. I’m just going for a couple of days and will be home on Saturday, but it will fun to see family and hang with the brothers. Currently, I am trying to convince Red to do an Instagram live with me on Thursday, so maybe keep an eye open for that. Always love getting in front of the camera with that kid as he makes everything fun.

20 Minute Honey Garlic Butter Scallops and Orzo | #quick #easy #spring #recipes

OK. Moving along now. Let’s talk recipe things.

These scallops. Oh my gosh, I cannot say enough good words about these scallops. They are one hundred and ten percent delicious, so easy to make, and perfect for a quick weeknight dinner or a last-minute dinner party.

To be honest, I don’t cook with scallops all too often. I normally turn to salmon or shrimp when it comes to seafood, but in an effort to keep things fun, different, and interesting in the kitchen, I decided to get creative with scallops. I’m a huge fan of the honey, garlic, and butter combo with shrimp, so I decided to take those flavors and use them for my scallops.

Best. Idea. Ever.

You know how good shrimp is with that combo? Yeah, well scallops are even better. They’re fancier, tastier, and when tossed in with some spices and that honey, garlic, butter combo? Truly just addicting. You could eat the scallops alone for sure, but you guys know me, I had to add some carbs, because I like a full meal.

I’m on a big orzo kick right now. It’s super quick cooking, and a nice carb to compliment the scallops. I decided on a lemony orzo, with feta and lots of fresh dill. And guys?

It’s perfect.

The spicy, sweet, and buttery scallops atop the lemon and feta orzo is mouth wateringly good.

PS. if you wanted to add a pop of green color, I’m feeling like spinach or arugula would be delicious tossed in with the orzo.

20 Minute Honey Garlic Butter Scallops and Orzo | #quick #easy #spring #recipes

20 Minute Honey Garlic Butter Scallops and Orzo | #quick #easy #spring #recipes

OK. Okay. Let’s recap here.

Quick cooking? Yes.

Minimal ingredients? Yup.

Delicious? FOR SURE.

So basically, you need to make these scallops tonight, because there’s zero reason not to. Got it? Get it? COOL.

20 Minute Honey Garlic Butter Scallops and Orzo | #quick #easy #spring #recipes

20 Minute Honey Garlic Butter Scallops and Orzo

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Calories Per Serving: 634 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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
  • 1/2 teaspoon cayenne pepper
  • 4 tablespoons butter
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon fresh chopped chives
  • baby arugula and or micro greens, for serving


  • 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with the dill, lemon juice, feta, and a pinch each of salt and pepper.  
    2. 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. Add the remaining 2 tablespoons olive oil, the honey, garlic, ginger, jalapeño, and cayenne. Cook 1-2 minutes or until the garlic is fragrant. Add the butter and toss to coat. Remove from the heat and stir in the basil. 
    3. Divide the orzo among plates. Spoon the scallops and any sauce left in the pan over the orzo. Sprinkle with chives and arugula. Enjoy!

20 Minute Honey Garlic Butter Scallops and Orzo | #quick #easy #spring #recipes

Dinner done right.

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  1. I don’t have scallops at home, do you think shrimp would substitute well with these flavors? Would they cook at a similar time as the scallops? Love your recipes!!

    1. Hey Donna,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan

    1. Hey Kelly,
      Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. I have made this 3 times: it’s an incredible recipe and always delicious even with substitutions. I subbed farro for orzo once, which was tasty. Tonight I subbed shrimp for half of the scallops and it also worked great. I have never added the arugula: with all the amazing flavor going on, it has never felt necessary.

  3. 5 stars
    Hey Tieghan. Winner! Winner! This was really good. Used prawns – forgot to take the scallops out of the freezer in time. Turned out fantastic. Doubled the sauce but not the heat. Will do the scallops next week. Thanks for another great recipe.

  4. 5 stars
    There are a lot of flavors going on here but it works. I cut it in half since it was just two of us and still a lot of orzo left over. As usual, I overcooked the scallops, which is hard to not do in my opinion. I left out the chives since I didn’t feel like buying them and having the rest go to waste. Otherwise, cooked as is and really enjoyed it. Would work with other shellfish too. Definitely will make again and a good one for when guests are here

    1. I am really glad this recipe turned out so well for you, Alissa! Thank you so much for trying this!! xTieghan

  5. Would this work with small/bay scallops? I have some on hand from a seafood box I ordered and this sounds delicious! Thanks.

    1. Hey,
      Yes those would be delish! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    OMG! This was super easy an so decadent! We don’t like spice, so I didn’t include the jalapeños, and I served with leftover couscous, otherwise, I followed the recipe exactly. So delicious, will be making again!

  7. Made this last night and it was delicious. I prepared all the ingredients ahead of time because the timing for the scallops (and we also added prawns) doesn’t leave you anytime to chop. As others have said, the combo of flavours is a bit questionable but don’t leave anything out because together they are amazing. Question for you Tieghan is how can you make more sauce without changing the flavour? Just double everything? Wished we had more to pour-over. Thanks for the great recipe!

    1. Hey Margaret! Yes, for more sauce just double the ingredients…I often do this!! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  8. Hi Tieghan. Looking forward to trying this tomorrow. Quick question – did you remove the scallops from the pan before making the honey/garlic/ginger and then return them to the pan afterwards with the butter?

    Also, I tried to reply to Maureen G. post from a while back as to why her scallops got so watery and didn’t sear, but I couldn’t seem to make that happen. Wanted to tell her that it’s always important when cooking scallops to thoroughly pat them dry and sprinkle with a little salt to help draw out any excess moisture. Then, most importantly, to be sure to allow space between the scallops in the pan so they will sear and not just steam. I also find that cooking them in a cast iron skillet makes for a great sear as well 🙂

    1. Hey Marcie! I do not remove the scallops when making the sauce. And thank you so much for that very helpful tip! I agree patting the scallops really makes a difference! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  9. I made this dish tonight and it was exceptionally good. May sound like a bit of an odd mix of ingredients, but they we’re perfect together! I can imagine the sauce being excellent with a variety of protiens. Great recipe, Tieghan!

  10. 5 stars
    This recipe was absolutely amazing – full of flavor and texture. I ended up swapping shrimp for scallops because it was what I had on hand, and couldn’t have turned out better! Definitely will be making this again but with scallops next time 🙂

  11. 5 stars
    Ok this was just about perfect. I’m not sure how you come up with these recipes but please don’t stop.
    So good

    Well done.
    Take care

  12. I am dying to try this but my husband hates dill (boo!) Is there another herb you would suggest as a substitute? Thanks in advance!

  13. I made this last night…was so excited to try as it looked delicious! I ended up buying smaller scallops since that is all that was available 🙁 As they cooked, the whole thing seemed to just get more watery. I even tried draining some of the liquid from the pan. Maybe the larger scallops are easier to caramelize? Despite the lack of caramelizing, (so disappointing, GAH!), the taste of this dish was wonderful. Lots of flavor and quite simple to make. Can’t wait to try with larger scallops if that will help the coloring 🙂

    1. Hi Maureen! I am so glad you still enjoyed this recipe and hope it turns out amazing for you the next time you make it! Thank you!

    1. I would add is raw to the hot orzo. The hot orzo will wilt the spinach. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  14. 5 stars
    Love the combination of ingredients, sounds delicious. I can’t help but comment, that the “foot” of the scallop should be trimmed off before cooking. It’s the little part that attaches to the shell, and it is tough and not meant to be eaten. If you trim the foot off (it easily peels off), it will make for a much better result. Restaurants know this trick, but a lot of home cooks don’t. Just a note from a chef in Dallas. Thanks for your delicious recipes!

  15. 5 stars
    Love scallops! I’m looking forward to making this dish, but maybe sub-ing ditallini as I prefer the texture.

  16. I have actually never cooked scallops at home and have only ever ordered them in restaurants. I will definitely be breaking out of my comfort zone to give these a try because your recipe looks amazing!

    1. Yes totally try this! I hope you love it and it turns out amazing for you, Lauren! Thank you!

  17. I love love love scallops and these are soooo yummy, that caramelising is sooo mouth watering!