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Brightening up Wednesday with this 20 Minute Honey Garlic Butter Scallops and Orzo.
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.
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.
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
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
- 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
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Dinner done right.
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
Matt
This is so nice!! Thank you so much Matt!
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!
HI! You could use more basil or parsley. Either would be great! Hope you love this! 🙂
So delicious! SO SO SO delicious!
Thank you Renee!
One of the best meals I’ve ever had!
Thank you Jenny! I am so glad you like this!
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 🙂
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!
Yummmm this was one of my favorites. I added frozen peas to the orzo for some extra green!
YUM! I am so glad you loved this Libby! Thanks!
Would you add the spinach raw or sauteed to the orzo?
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! 🙂
Can I be your food taster? Btw – I live in CO?
Haha I would totally love that! Thank you Sharee!
I love orzo and I love scallops – this is my dream dinner!
I hope you love this Laura! Thank you!
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!
Thank you so much for this Toni!! I hope you love this recipe ?
Love scallops! I’m looking forward to making this dish, but maybe sub-ing ditallini as I prefer the texture.
Thank you Joyce!
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!
Yes totally try this! I hope you love it and it turns out amazing for you, Lauren! Thank you!
hey girl- this looks oh so yummy! Have fun on your trip!
Thank you Shawnna!
Can’t wait to try the recipe
Thank you Rhonda!
I love love love scallops and these are soooo yummy, that caramelising is sooo mouth watering!
Thank you Ruth!