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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
Servings: 6 servings
Calories Per Serving: 687 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Dinner done right.
Do not make this recipe. Total waste of ingredients. Yuck.
I made the Honey Garlic Scallops last night for my husband’s birthday and it was sooooo good!
Hi Debra,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
Had some scallops I needed to use and came across this recipe – all flavors I like but never would have thought to put together. Used a little extra lemon juice and scaled back the orzo a bit. Absolutely delicious! Definitely recommend.
Hey Kayla,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
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!!
Hey Kayla,
I would recommend using one of these recipes for the shrimp:
https://www.halfbakedharvest.com/cajun-hot-honey-butter-shrimp/
https://www.halfbakedharvest.com/lemon-garlic-butter-shrimp/
Please let me know if you have any questions!! xTieghan
This was outstanding. My picky teenager loves this dish.
Hey Donna,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
Do you leave the scallops in the pan when adding the other ingredients?
Hey Kelly,
Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
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.
That is so great to hear! Thank you Sally! xTieghan
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.
Love to hear that, Maria! Thank you so much for trying this recipe! xTieghan
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
I am really glad this recipe turned out so well for you, Alissa! Thank you so much for trying this!! xTieghan
Would this work with small/bay scallops? I have some on hand from a seafood box I ordered and this sounds delicious! Thanks.
Hey,
Yes those would be delish! I hope you love the recipe, please let me know if you have any other questions! xTieghan
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!
I am so glad this turned out so well for you Lonnie! Thank you! xTieghan
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!
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
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 🙂
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
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!
Thank you so much Tracey!
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 🙂
Thank you Nicole! I am so glad you loved this recipe!!