Pan-Seared Scallops With Lemon Orzo

READY IN: 25mins
Recipe by picky-picky

From Cooking Light, July, 2007. "Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine."

Top Review by Abby Girl

This recipe would have got 5 stars as the scallops and lemon orzo were very flavourful...but... after making the orzo, I was short by 3/4 cup on the 4th serving. Next time, I will increase the orzo to 1-1/2 cups and the broth to 1-1/2 cups. Also, I would use lemon pepper instead of regular to give the scallops a little more zip..and cook the scallops 2 minutes on each side rather than 3. Once the scallops were cooked, I added some of the juices back into the orzo This recipe makes up under 30 minutes and calculated out to be 12 points on Weight Watchers

Ingredients Nutrition


  1. Heat a medium saucepan over medium-high heat.
  2. Coat pan with cooking spray.
  3. Add onion to pan; saute 3 minutes.
  4. Stir in pasta, broth, wine, and thyme; bring to a boil.
  5. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.
  6. Stir in chopped chives and lemon juice.
  7. Keep warm.
  8. Heat oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper and add them to the pan; cook 3 minutes on each side until desired degree of doneness.
  9. Serve with pasta mixture.
  10. Serving size is 4 1/2 oz. scallops and about 3/4 cup pasta mixture.

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