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Grgich Hills Estate | Napa Valley

Scallop Scampi with Spring Onions and Orzo

recipes | Dinner | serves Four



6 ounces orzo pasta

2 tablespoons all-purpose flour

1 1/4 pounds sea scallops (12 to 18)

2 tablespoons extra virgin olive oil

4 cloves garlic, smashed

4 tablespoons (1/2 stick) unsalted butter, divided

4 spring onions or 8 green onions, white and light green parts only, thinly sliced

1/4 cup Chardonnay, or other dry white wine

1 1/2 teaspoons coarse kosher salt, or more to taste

1/2 teaspoon freshly ground black pepper, or more to taste

1 tablespoon fresh lemon juice

Pairs Well With
Paris Tasting Commemorative Chardonnay

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In a medium saucepan of boiling, well-salted water, cook the pasta according to package direc­tions.

Meanwhile, place the flour in a small bowl. Lightly dredge the scal­lops in the flour. In a large skillet over medium-high heat, warm the olive oil. Add the scallops and cook until browned, about 1 minute per side. Add the garlic and 2 tablespoons of the butter and cook, stirring occasionally, for 1 minute. Add the onions and cook, stirring occasionally, until the scallops are just cooked through, about 1 minute. Add the wine, salt, and pepper and cook, stirring, until the liquid comes to a boil. Remove the skillet from the heat and stir in the lemon juice and remaining 2 tablespoons of butter. Add more salt and/or pepper to taste.

Drain the pasta, then transfer to a platter or plates. Top with the scallop mixture and serve.

Copyright Jill Silverman Hough. All rights reserved.



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