Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. If they have a small side muscle, remove it. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set aside for 5–10 minutes at room temperature.

Sear scallops

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot, about 2–3 minutes. Add 2 tbs neutral oil and swirl to coat. Place scallops in the pan spaced at least 1/2 inch apart. Do not move them for 1.5–2 minutes to form a golden crust. When edges are opaque and bottoms are deep golden, flip and sear the second side 30–60 seconds until just cooked through (internal translucent center should be minimal). Reduce heat to medium-low and add 1 tbs unsalted butter, tilting the pan and spooning butter over scallops for 10–15 seconds to finish. Transfer scallops to a warm plate and tent with foil while finishing sauce and orzo.

Sauté aromatics and mushrooms

In a medium skillet or saucepan, heat 1 tbs olive oil and 1 tbs butter over medium heat until shimmering. Add the sliced cremini mushrooms and cook, stirring occasionally, until browned and liquid has mostly evaporated, about 5–7 minutes. Add the finely chopped shallot and cook 1–2 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Cook orzo

Add 1 cup uncooked orzo to the pan and stir to coat with oil and toast lightly for 1 minute. Pour in 2 cups low-sodium broth and bring to a gentle boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until orzo is tender and most liquid is absorbed, about 8–10 minutes. If the mixture becomes too dry before the orzo is fully tender, add up to 1/4 cup additional hot water or broth.

Finish orzo

When orzo is cooked, stir in 2 cups packed baby spinach and cook 1–2 minutes until wilted. Remove from heat and stir in 1 tbs grated Parmesan, 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/2 tsp lemon zest. Taste and adjust seasoning. Keep warm until plating.

Make sauce base

In a small skillet over medium-low heat, melt 4 tbs unsalted butter. Add 1 minced shallot and sauté gently for 2–3 minutes until softened but not browned. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Finish sauce

Remove pan from heat and whisk in 1 tbs fresh lemon juice and 1/2 tsp lemon zest. Stir in 1 tbs finely chopped parsley and 1 tsp chopped chives. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm. If you prefer a slightly silkier sauce, return to very low heat and whisk for 15–30 seconds more, then remove from heat.

Spoon a generous portion of the warm mushroom‑spinach orzo onto each plate (about half the orzo per serving). Arrange 6 scallops on top of the orzo. Spoon 1–2 tbs of the lemon herb butter sauce over the scallops and around the orzo. Garnish with microgreens or baby arugula and a lemon wedge. Serve immediately.